in cold water. Wash snow peas and remove
strings. Drain bamboo shoots and slice
thinly. Scrape carrot and slice thinly. Thaw
in boiling water for 2 minutes. Drain well.
Drain mushrooms and slice thinly.
Heat oil in a
wok and fry the bamboo shoots with carrots
for 2 minutes. Season with salt, sugar, soy
sauce and Chinese wine and add in the
mushrooms followed by snow peas.
Stir fry for 2
minutes and add in chicken stock. Bring to
boil. Thicken gravy with corn flour blended
with cold water.
sesame oil before serving.