Oriental Vegetable soup

(SERVES 4)

• 15 ml/1 tbsp sunflower oil
• 2 spring onions (scallions), diagonally sliced
• 50 g/2 oz French (green) beans, cut into short lengths
• 4 baby corn cobs, quartered
• 50 g/2 oz button mushrooms, sliced
• 1 carrot, cut into tiny matchsticks
• 1 small green chilli, seeded and chopped (optional)
• 50 g/2 oz bean sprouts
• 750 ml/1 ¼ pts/3 cups vegetable stock, made with 2 stock cubes
• 15 ml/1 tbsp soy sauce
• 10 ml/2 tsp sherry

Heat the oil in a wok or large saucepan. Add the prepared vegetables and stir-fry for 3 minutes. Add the remaining ingredients and simmer for 5 minutes until the vegetables are just tender but still with some bite.