1 tbsp, vegetable oil
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a. Prepare vegetables before beginning cooking instructions
b. Prepare the stock
c. Prepare cornflour mixture
Heat oil in a wok, on high heat until hot.
Add garlic, red pepper, carrots, mushrooms and bamboo shoots and water chestnuts and fry for one minute
Add beansprouts and fry for two minutes
Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.
Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our techniques section for more details on this.
Lastly add in salt, soya sauce and oyster sauce and serve.
Extra notes: Serve with boiled rice or noodles.