Stir-Fried Vegetables And Eggs

Serves 4 to 6

* 25g Chinese black mushrooms

* 2 tbsp groundnut or vegetable oil

* 100g minced pork

* 100g bamboo shoots, shredded

* 100g green beans, sliced at a slight diagonal

* 4 spring onions, finely shredded

* 1 tbsp light soy sauce

* 1 tbsp Shaoxing rice wine or dry sherry

* 2 tsp sesame oil

* ½ tsp white pepper

* 6 eggs, beaten

Soak the mushrooms in warm water for 20 minutes, then drain and squeeze out the excess liquid. Discard the stems and slice the caps into thin strips. Heat a wok or a large frying-pan until it is very hot. Add the oil, and when it is slightly smoking, add the pork and stir-fry for two minutes. Then add the mushrooms, bamboo shoots, green beans and spring onions and stir-fry for another three minutes. Add the soy sauce, rice wine, sesame oil, a teaspoon of salt and the white pepper and stir-fry for one minute. Add the beaten eggs and stir-fry gently until the eggs are cooked and slightly browned. Serve with rice.