3-4 tablespoons |
groundnut or vegetable oil |
3 |
garlic cloves, very finely chopped |
2.5 cm piece |
ginger, peeled and grated |
1 punnet |
shiitake mushrooms, sliced, (150 g) |
1 punnet |
brown mushrooms, sliced, (150-200 g) |
2 |
red chillies, deseeded and thinly sliced |
Big glug |
rice wine or dry sherry |
2 litres |
vegetable stock, hot |
4 |
lime leaves, (ideally fresh) |
40ml |
light soy sauce |
25ml |
dark soy sauce |
50ml |
chinese black vinegar |
4 |
limes, juiced |
3 tablespoons |
cornflour, mixed with 6 tablespoons cold water |
or 250g |
ramen noodles |
100g |
baby corn, halved lengthways |
100g |
sugar snap peas |
several |
carrots, finely julienned, (optional) |
150g |
silken tofu, drained and cut into 1.5 cm cubes, (in your palm over the pot) |