Instructions: Drain and rinse the beancurd in cold water.

Blot it dry with kitchen paper and cut into 1cm cubes.

If you are using fresh waterchestnuts peel and slice them.

If you are using tinned waterchestnuts rinse them in cold water and then slice them.

Now slice the bamboo shoots on the diagonal into 2.5cm pieces and trim the mange tout.

Heat a wok or large frying pan and then add the oil.

Heat the oil until it is moderately hot.

Add the beancurd cubes and shallow fry until they are lightly brown on all sides.

Remove with a slotted spoon and drain on kitchen paper.

Pour off most of the oil leaving about 1 tablespoon in the pan.

Re heat the oil add the vegetables and stir fry for about 2 minutes.

Then add all the sauce ingredients except for the cornflour mixture and the sesame oil.

Bring the mixture to the boil remove from the heat and then add the cornflour mixture.

Return the pan to the heat and bring it back to the boil.

Return the beancurd to the pan and add the sesame oil.

Give the mixture a few stirs and turn onto a warm serving platter.

Beancurd changes its texture when it is shallow fried from a slippery soft one to one which is light and spongy. Cooked in this way the beancurd does not absorb the oil in which it is fried but forms a sort of skin which helps to hold it together during the stir frying stage. This is a simple tasty dish which re heats well.

Serves 4

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