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06 March 2013,23:36 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Soak the mushrooms in hot water 30 minutes. Drain, and thinly slice.
  • Finely shred 4 oz / 115 grams or ¼ pound of the cabbage. Arrange a bed of the remaining leaves on each of four dinner plates.
  • Cut the celery sticks into diagonal slices from top to bottom. Thinly slice the bamboo shoots.
  • Put the arrowroot in a bowl, and mix in the tamari or shoyu sauce, rice wine or sherry and stock.
  • Heat the 2 tablespoons oil in a wok or large frying pan. Put in the garlic mushrooms, Chinese cabbage and bamboo shoots. Stir-fry 3 minutes. 
  • Give the arrowroot mixture a stir, and pour it into the pan. Cook, stirring, a further 3 minutes so vegetables are in a small amount of thick sauce. Take the pan from the heat, but keep the vegetables warm.
  • In a small wok or saucepan, heat about 1 inch / 2.5 cm of oil over high heat. Drop in the eggs one at a time, and cook until set.
  • Lift out the eggs with a perforated spoon, letting them drain as much as possible. Put them directly on to the waiting beds of Chinese cabbage.
  • When all the eggs are done, spoon the stir-fried vegetables over the top.


  • 3 dried Chinese mushrooms
  • 1 Chinese cabbage
  • 4 celery sticks
  • 140 grams drained, tinned bamboo shoots
  • 2 teaspoons arrowroot
  • 1 tablespoon tamari or shoyu sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 140 ml vegetable stock
  • 2 tablespoons Cooking oil
  • 1 garlic clove, crushed
  • 8 eggs
  • Cooking oil for frying

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