Instructions: Heat the oil in a wok. Stir in the baby corn, red pepper and mange tout. Cover and cook for 2 minutes. Stir in the spring onions, mushrooms and grated ginger, and cook for another minute.

Stir in the grated ginger and cook for a few seconds, then stir in the soy sauce, honey and tomato ketchup. Bring to the boil, cover and cook gently for a further 2 minutes.

Blend the cornflour with a little water until smooth, then stir into the vegetables. Bring to the boil and serve immediately.

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