Special Diet

  • 10 dried shiitake mushrooms
  • 1½ tablespoons sunflower oil
  • 2 garlic cloves, finely chopped
  • 175 g (6 oz) baby sweetcorn, diagonally sliced
  • 150 g (5 oz) drained canned bamboo shoots
  • 175 g (6 oz) mangetout, topped and tailed
  • handful of fresh bean sprouts
  • 2–2½ tablespoons light soy sauce
  • 2 tablespoons vegetable stock or water
  • ground black pepper, to taste

Soak the shiitake mushrooms in boiling water for 10 minutes or until soft, then drain and thinly slice.

Heat the oil in a wok and and stir-fry the garlic over a medium heat until it is lightly browned. Add all the rest of the ingredients in turn. Stir-fry over a high heat for 2–3 minutes, then turn out on to a serving dish.

Serve immediately.

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