1. Heat oil in wok, fry garlic and ginger till fragrant.
2. Add in Mushrooms, Baby Corns and Green Peas. Stir
3. Add in salt, soy sauce and 1 or 2 tablespoons of water.
Continue to stir-fry.
4. Add in Cherry Tomatoes. Mix well.
5. Add rice wine and dish up. Serve hot.
200 gram white button mushrooms
1 cup baby corns
1 cup green peas
1 cup cherry tomatoes
1 piece Ginger and garlic