This makes a rich and tasty vegetarian dish, but you can add cooked chicken or ham to the recipe if you like. Serve with fluffy boiled rice. This will serve two people.
150g Baby Sweet Corn
Clean and prepare the vegetables, top and tail the beans, slice mushrooms finely.
Pour some cooking oil into a wok and bring to stir frying temperature. I use a 50-50 mixture of Sesame Seed and Grape Seed oils as this gives a more "Oriental" flavour, but any oil will do. Add the Baby Sweet Corn and a teaspoon or so of Chinese Five Spice. After a couple of minutes add the green beans and fry for another minute or so, before adding the mushroom slices and a good helping of Soy Sauce.
When the mushrooms are starting to colour, add a dessert spoon of tomato puree and a teaspoon of honey. Stir together vigorously, then serve direct to the plate.