1 |
carrot, thinly sliced |
50g |
bamboo shoots, thinly sliced |
5 |
baby corn |
10 |
snow peas |
50g |
bunch enoki mushrooms, ends trimmed |
200g |
chinese cabbage, washed and cut into 3 cm strips |
4 tablespoons |
vegetable oil |
3 |
garlic cloves, finely chopped |
2 |
french shallots, thinly sliced |
2 |
cubes nam yu, mashed, (optional) |
250ml |
water |
3 tablespoons |
light soy sauce |
2 tablespoons |
shaoxing rice wine |
1 teaspoon |
sesame oil |
1 tablespoon |
cornflour, mixed with 4 tablespoons water |
2 |
oiled bean curd sheets, cut into 30 cm squares |