Eggs Fu Yung

3 dried Chinese mushrooms
2 tablespoons polyunsaturated vegetable oil
3 spring onions
1 x 2.5 cm/1 inch piece root ginger, peeled
1 clove garlic, peeled and crushed
25 g/1 oz canned bamboo shoots, drained and
diced
6 canned water chestnuts, drained and chopped
(optional)
25 g/1 oz frozen peeled prawns, thawed
x 175 g/6 oz can crabmeat, drained
1 tablespoon dry sherry
salt
6 eggs, beaten
Garnish:
radish flower, made by making V cuts in the
top of a trimmed radish
cucumber twist

Soak the dried mushrooms in warm water for 15 , minutes. Squeeze dry and discard the hard stalks, then chop the mushroom caps. Chop the spring onions and ginger finely.

Heat the oil in a wok or deep frying pan, add the spring onions, ginger and garlic and stir-fry for 1 minute. Add the mushrooms, bamboo shoots and water chestnuts (if using) and cook for 30 seconds.

Stir iu the prawns, crabmeat and sherry and season with salt. Lower the heat and pour in the beaten eggs, then scramble until the mixture is just set, stirring constantly.

Pile on to a warmed serving dish and serve immediately, garnished with the radish flower and cucumber twist.

SERVES 4 to 6