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Ingredients
Ingredients 100g / 3 ½ oz dried mushrooms 2 teaspoons sesame oil 2 cloves garlic, crushed 1 tablespoon grated fresh ginger 1 large onion, sliced 1 red capsicum (pepper), cut into strips 2 carrots, sliced diagonally 250 g / 8 oz broccoli, cut into florets 3 stalks celery, sliced diagonally 350 g / 11oz canned baby sweet corn, drained 200 g / 6 ½ oz firm tofu, chopped 2 tablespoons sweet chilli sauce 2 tablespoons soy sauce 4 tablespoons cashew nuts

Instructions
Method 1. Place mushrooms in a bowl and cover with boiling water. Set aside to stand for 15-20 minutes or until mushrooms are tender. Drain, remove stalks if necessary and slice mushrooms. 2. Heat oil in a wok or frying pan, add garlic, ginger and onion and stir-fry over a medium heat for 3 minutes or until onion is soft. 3. Add red capsicum (pepper), carrots, broccoli and celery and stir-fry for 3 minutes longer. 4. Add mushrooms, sweet corn, tofu, chilli sauce, soy sauce and cashews and stir-fry for I minute longer. Serve immediately. Serves 4