1 cup Wombok or Chinese cabbage, cut into 2cm pieces
½ cup water chestnuts, halved lengthways
8 ears baby corn
½ carrot, cut into thin diagonal slices
8 small (or 4 medium, halved) shitake mushrooms, stalks removed
½ cup sliced bamboo shoots or whole tips
2 baby bok choy, leaves separated
200g firm tofu, cut into 2cm pieces
1 cup bean sprouts
1 small head broccoli, florets removed, stem discarded
100g enoki mushrooms
1 tbsp. Shaosing rice wine
1 tbsp. Chang’s Light Soy Sauce
2 tbsp. Chang’s Oyster Sauce
1 tsp. Chang’s Sesame Oil
2 tbsp. water
Method:
Heat the oil in a large wok, adding the cabbage, carrot, corn and shitakes, cooking over high heat. Add the garlic and ginger, and cook for 30 seconds, then add water chestnuts, bamboo shoots, bok choy, and broccoli, and stir fry for one minute. Add the bean sprouts and enoki and cook for a further minute.
Add the Shaosing, soy and oyster sauce, and two tablespoons of water. Cook for one minute before adding the sesame oil and tofu, gently folding through.
