World Cuisine

  • 1 tablespoon cornflour
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 3 tablespoons vegetable stock or water
  • ½ teaspoon clear honey
  • 2 tablespoons groundnut oil
  • 2 red peppers, cored, deseeded and cut into strips
  • 2 shallots, finely sliced
  • 1 teaspoon chopped fresh root ginger
  • 2 garlic cloves, chopped
  • 150 g (5 oz) shiitake mushrooms, trimmed and halved
  • 50 g (2 oz) canned sliced bamboo shoots, drained
  • 50 g (2 oz) drained canned water chestnuts
  • 300 g (10 oz) bean sprouts
  • 3 spring onions, cut into 2.5 cm (1 inch) lengths

Put the cornflour into a cup with the soy sauce and rice wine and stir to a smooth paste. Add the stock and honey and set the sauce aside.

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the red peppers, shallots, ginger and garlic and stir-fry for 2 minutes, then add the mushrooms, bamboo shoots and water chestnuts and stir-fry for 2 more minutes.

Add the bean sprouts to the pan with the spring onions and the prepared sauce. Continue cooking for 1–2 minutes, or until the vegetables are coated in a rich velvety glaze. Serve immediately.

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