Are you read to Wok?


  • 100 g carrots
  • 100 g tinned bamboo shoots
  • 100 g courgettes
  • 100 g celery heart
  • 100 g red or green pepper (about 1)
  • 100 g pressed seasoned bean curd
  • 15 g chinese dried mushrooms
  • 225 g iceberg lettuce
  • 1.5 tblsp oil (preferably groundnut)
  • 1 tblsp coarsely chopped garlic
  • 3 tblsp finely chopped shallot
  • 3 tblsp finely chopped spring onion
  • 2 tsp light soy sauce
  • 2 tsp shaoxing rice wine or dry sherry
  • 3 tblsp oyster sauce
  • 0.5 tsp salt
  • 0.25 tsp freshly ground or 5 peppercorn or black pepper
  • dried bean thread noodles (fried in oil and drained)
  • accompaniment:
  • 4 tblsp hoisin sauce


  • Peel and cut the carrots into 5cm (2-inch) long, fine shreds.
  • Cut the bamboo shoots, courgettes and pepper into 5cm (2-inch) fine shreds also. Soak the dried mushrooms in warm water for 20 minutes, drain them and squeeze out any excess liquid.
  • Trim off the stems and shred the caps into 5cm (2-inch) long strips.
  • Finely shred the celery heart, peppers and pressed bean curd.
  • Separate and wash the lettuce leaves, spin the leaves dry in a salad spinner and set them aside in the refrigerator.
  • Heat a wok or large frying-pan over high heat until it is hot.
  • Add the oil, and when it is very hot and slightly smoking, add the garlic, shallots and spring onions and stir-fry for 20 seconds.
  • Then add the carrots and stir-fry for another minute.
  • Now add the remaining vegetables (except the lettuce), the soy sauce, Shaoxing rice wine or dry sherry, vegetarian oyster sauce, salt and pepper and stir-fry the mixture for 3 minutes.
  • Turn onto a platter.
  • Arrange the lettuce and noodles on separate platters, put the Hoisin Sauce into a small bowl, and serve at once.

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