07 March 2013,21:57 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak the bean curd skin in hot water for 30 minutes. Drain, and cut into 1-inch (2.5 cm) squares.
  • Soak the mushrooms in ½ pint (285 ml or 1⅓ cups) hot water for 30 minutes. Drain, reserving the water. Quarter.
  • Soak the noodles in hot water for 5 minutes. Drain, and cut into 1-inch (2.5 cm) lengths.
  • Cut the Chinese cabbage into 1-inch (2.5 cm) squares. 
  • Cut the carrots into thin, diagonal slices.
  • Thinly slice the bamboo shoots.
  • Top and tail the mangetout (snow) peas.
  • Cut the cauliflower or broccoli into small florettes.
  • Thinly slice the water chestnuts and lily root.
  • Heat the oil in a wok or large frying pan over high heat. Put in the mushrooms, cabbage, carrots, mangetout (snow) peas and broccoli, and stir-fry 2 minutes.
  • Put in the bean curd, transparent noodles, bamboo shoots, water chestnuts, lily root and bean sprouts. Stir-fry a further 2 minutes.
  • Pour in the mushroom water and tamari or shoyu sauce. Bring to a boil. Stir in the arrowroot mixture, and stir until the sauce thickens.
  • Cover, and simmer for 10 minutes.
  • Add the sesame oil, and mix well.
  • Serve with rice.  


  • 50 grams dried bean curd skin
  • 6 dried Chinese mushrooms
  • 30 grams transparent noodles
  • 50 grams Chinese cabbage
  • 50 grams carrots
  • 50 grams bamboo shoots
  • 100 grams mangetout peas
  • 50 grams broccoli or cauliflower
  • 6 water chestnuts
  • 30 grams tinned lily root
  • 4 tablespoons groundnut oil
  • 50 grams bean sprouts
  • 2 tablespoons tamari or shoyu sauce
  • 1 tablespoon arrowroot, mixed with 2 tablespoons water
  • 1 tablespoon sesame oil

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