Ingredients
150g beef
50g bamboo shoots
50g mushrooms
25g carrots
25g green pepper
25g onions
Pinch of salt and sugar
1 litre vegetable oil
Half a teaspoon sesame oil
20g soaked cornflour

Method

Cut the beef into slices. Cut each mushroom into four pieces and the carrots in small pieces.

Heat the oil to 250°C, add the beef and cook for one minute. Replace the oil in the wok with the sesame oil. Add the bamboo shoots, mushrooms, carrots and green pepper in the wok, followed by the beef, and cook for a further two minutes.

Add the soaked cornflour and leave for one minute. Sprinkle a few drops of vegetable oil on top and serve.

Jerry Feng is a Culinary consultant and owner, Mandarin Restaurant, Mellieħa.

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