World Cuisine

  • 2 tablespoons groundnut oil
  • 1 teaspoon chopped fresh root ginger
  • 2 garlic cloves, thinly sliced
  • ½ teaspoon salt
  • 200 g (7 oz) canned sliced bamboo shoots, drained
  • 300 g (10 oz) broccoli florets
  • 2 tablespoons yellow bean sauce
  • 3 tablespoons Chinese rice wine or dry sherry
  • 4 tablespoons water

Heat the oil in a wok over a high heat until the oil starts to shimmer. Stir in the ginger, garlic and salt and stir-fry for 30 seconds, then add the bamboo shoots and broccoli and stir-fry for 2 minutes.

Stir in the yellow bean sauce and cook for 1 minute, then add the rice wine and water. Continue stir-frying until the vegetables are coated in a rich velvety sauce. Serve immediately with rice, if liked.

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