Dry Cooked Bamboo Shoots

2 tablespoons dried shrimps (optional)
2 tablespoons polyunsaturated vegetable oil
1 x 450 g/l lb call bamboo shoots, drained
1 x 2.5 cm/1 inch piece root ginger, peeled and
finely chopped
50 g/2 oz Szechuan pickled vegetables, chopped
2 teaspoons caster sugar
pinch of salt
150 ml/1/4 pint chicken stock
2 red peppers, cored, deseeded and sliced
1 tablespoon sesame seed oil

If using the dried shrimps, soak them in warm water for 15 minutes then drain.

Heat the oil in a wol< or deep frying pan, add the bamboo shoots and stir-fry for 2 minutes until pale brown around the edges. Remove from the pan and drain on kitchen paper.

Add the ginger, shrimps (if using), and Szechwan pickles to the pan and cook for L minute. Stir in the sugar, salt and stock and bring to the boil. Return the bamboo shoots to the pan. Add the red peppers, mixing well, and cook for 2 minutes.

'Transfer to a warmed serving dish and sprinkle over the sesame seed oil. Serve immediately. SERVES 4 to 6