Ingredients
Serves 2
1 Carrot, finely sliced
50g Bamboo shoots, thinly sliced
1/2 Pak Choy (Chinese cabbage), stems only, diced
50g Green beans, halved
(15g Wood ear fungus, soaked in warm water for 15 minutes and roughly chopped)
3ml Vegetable oil
1 clove Garlic, crushed
2 slices Ginger, peeled and cut in slivers
50g Bean sprouts
Salt
Freshly ground black pepper
1/4 tablespoon Cornflour
Hoisin sauce (see Hoisin sauce)
Method
* In a large saucepan of half full water, boil the carrots for 10 minutes.
* Add the bamboo shoots, Chinese cabbage, green beans and wood ear fungus.
* Cook for a further 5 minutes. Drain and reserve.
* Heat the oil in a wok and stir fry the garlic and ginger for 2 minutes.
* Add the bean sprouts and stir fry for 30 seconds.
* Stir in all the reserved vegetables and season with salt and black pepper.
* Stir fry for 2 minutes. Mix the cornflour and Nuoc Mam sauce with a little water and fold into the vegetables to bind them.