A burst of colour to go next to your rice or noodles. Really tasty and sweet as well as crunchy and refreshing, a perfect accompaniment. You can buy bamboo shoots and water chestnuts from oriental supermarkets. They are delicious.
Time: Prep 10 mins / Cooking 8 mins
Prepare vegetables before beginning cooking instructions
Prepare the stock
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 How To section on thickening sauces for more details on this.
Lastly add in salt, soya sauce and oyster sauce and serve.