Instructions: Place the mushrooms in a bowl of freshly boiled water and leave to stand for 20 minutes, drain, remove any hard parts of the stem and slice. Mix the cornflour into a paste with two tablespoons of water.

Heat a wok or large frying-pan over a moderate heat for 30 seconds, add the oil and swirl around to cover the work (pan). Add the bamboo shoots and mushrooms and stir fry for five minutes.

Stir in all the remaining ingredients and bring to the boil, stirring constantly. Cook, stirring constantly until the sauce thickens and becomes translucent.

Serve immediately.

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