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1. Four Precious Vegetables
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4 tablespoons vegetable oil 100 g (4 oz) canned bamboo shoots, drained and cut into 2.5 cm (1 inch) pieces 100 g (4 oz) carrots, peeled and cut into rings 100 g (4 oz) fresh mushrooms, left whole if small or quartered 100 g (4 oz) mangetout, peas, french beans or broccoli florets 1 teaspoon salt 1 tablespoon sugar 1 teaspoon sesame oil
Preparation time: 10 minutes Cooking time: 3-4 minutes 2. Add the remaining vegetables with the salt and sugar. Stir-fry together for about 1 1/2 minutes. Sprinkle with the sesame oil and serve hot or cold.
2. Kidney Soup
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1 tablespoon sherry 2 teaspoons cornflour 1 pork kidney or 2 lamb's kidneys, skinned, cored and finely sliced 900 ml (1 1/2 pints) beef stock 6 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and sliced 50 g (2 oz) canned bamboo shoots, drained and thinly sliced 1 tablespoon soy sauce 1 teaspoon salt 1 spring onion, fienly chopped
Preparation time: 10 minutes, plus marinating and soaking Cooking time: about 2 minutes
2. Pour the stock into a pan and bring to the boil. Add the
kidneys, mushrooms and bamboo shoots. Stir in the soy sauce and
salt and boil for about 1 1/2 minutes. Sprinkle with the spring
onion and serve hot.
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