Ø 1 tblsp sunflower oil
Ø 1 small onions, chopped
Ø 2 carrots, diced
Ø 50 gms drained and canned bamboo shoots, shredded
Ø 1 garlic pod, crushed
Ø 1 spring onions, sliced
Ø 300 gms frozen stir-fry vegetables
Ø 100 gms beansprouts
Ø 200 gms peeled prawns, drained
Ø ½ tsp corn flour
Ø 1 tsp ginger ale
Ø 2tblsp light soya sauce
Ø 1 tblsp sherry
Heat the oil in a wok or frying pan. Add the onions and carrots and stir-fry over high flame for 1 minute. Add bamboo shoots, garlic, spring onion and frozen vegetables and stir-fry for 2 minutes. Add the beansprouts and prawns and stir-fry again for 1 minute.
Blend the corn flour with the wine, soy sauce and sherry. Add to the pan and heat, stirring, for 1 mint. Serve at once. Serves 4 to 6.
