Instructions: If you are using fresh waterchestnuts peel them.

If you are using tinned waterchestnuts drain them well and rinse in cold water.

Thinly slice the waterchestnuts.

Heat a wok or large frying pan over a medium heat.

Add the oil and when it is hot add the spring onions.

A few seconds later add the mange tout and fresh waterchestnuts if you are using them and stir fry for 1 minute.

Make sure you coat them thoroughly with the oil.

Then add the rest of the ingredients and continue to stir fry for another 3 minutes.

If you are using tinned waterchestnuts add these now and cook for a further 2 minutes or until the vegetables are cooked.

Fresh waterchestnuts are cultivated between rows of rice plants. You can sometimes buy them fresh but tinned ones are easier to obtain. Fresh waterchestnuts are often dipped into a sugar syrup and eaten as a snack. Cooked they have a sweet taste and a crunchy texture. This is a straightforward recipe which should be made with the freshest mange tout you can find. Asparagus when in season makes a delightful alternative.

Serves 2

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