2 tbsp (30 ml) corn oil
2 oz (50 g) french bean (green bean)s, trimmed and cut into 5 cm (2 inch) lengths
1 large carrot, scrubbed and cut into matchstick strips
1 small turnip, peeled and cut into matchstick strips
1.1 litres (2 pints) chicken stock
2 tbsp (30 ml) soy sauce, preferably naturally fermented shoyu
1.25 ml (1/4 tsp) sweet chilli sauce
2 tbsp (30 ml) medium dry sherry
1 level tbsp (15 ml) light muscovado sugar
175 g (6 oz) Chinese leaves, finely shredded
3 oz (75 g) peeled cooked prawns
2 oz (50 g) french bean (green bean)s, trimmed and cut into 5 cm (2 inch) lengths
1 large carrot, scrubbed and cut into matchstick strips
1 small turnip, peeled and cut into matchstick strips
1.1 litres (2 pints) chicken stock
2 tbsp (30 ml) soy sauce, preferably naturally fermented shoyu
1.25 ml (1/4 tsp) sweet chilli sauce
2 tbsp (30 ml) medium dry sherry
1 level tbsp (15 ml) light muscovado sugar
175 g (6 oz) Chinese leaves, finely shredded
3 oz (75 g) peeled cooked prawns
method
1. Put the oil into a bowl and cook, uncovered, 100% (High) 1 minute.
2. Add beans, carrot and turnip. Cover the bowl. Cook 100% (High) 3 minutes.
3. Add only 1 litre (1 3/4 pints) boiling stock, the soy sauce, chilli sauce, sherry and sugar.
4. Cook, covered, 100% (High) 10 minutes.
5. Add Chinese leaves and prawns. Cook, covered, 100% (High) for 2 minutes.
6. Serve immediately.
2. Add beans, carrot and turnip. Cover the bowl. Cook 100% (High) 3 minutes.
3. Add only 1 litre (1 3/4 pints) boiling stock, the soy sauce, chilli sauce, sherry and sugar.
4. Cook, covered, 100% (High) 10 minutes.
5. Add Chinese leaves and prawns. Cook, covered, 100% (High) for 2 minutes.
6. Serve immediately.
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