8 - 10 stems Chinese leaves
100 g (4 oz) bamboo shoots, sliced
1 onion, sliced
1 celery stick, sliced
2 tablespoons oil lemon juice
salt and pepper
100 g (4 oz) bamboo shoots, sliced
1 onion, sliced
1 celery stick, sliced
2 tablespoons oil lemon juice
salt and pepper
method
1. Cut the Chinese leaves diagonally into 3 mm (1/8 inch) strips.
2. Heat the oil in a non-stick frying pan or wok. Add the vegetables and fry gently for about 8 minutes, stirring frequently. Add a little lemon juice and seasoning to taste.
If you only need a few drops of lemon juice, pierce the end of the fruit with a cocktail stick and squeeze gently.
2. Heat the oil in a non-stick frying pan or wok. Add the vegetables and fry gently for about 8 minutes, stirring frequently. Add a little lemon juice and seasoning to taste.
If you only need a few drops of lemon juice, pierce the end of the fruit with a cocktail stick and squeeze gently.
serving amount
serves 4
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