15ml/1tbsp groundnut oil
350g/12oz chicken breast fillets, sliced
2.5cm/1in piece root ginger, peeled and grated
1 clove garlic, crushed
1 red chilli, finely chopped
100g/4oz shredded Chinese leaf
150g/5oz exotic mushrooms such as torn oyster, sliced shiitake, enoki
150g/5oz sliced chestnut mushrooms
1 (200g) can bamboo shoots, drained and finely sliced
750ml/11/4pt hot vegetable stock
30ml/2tbsp Chinese cooking wine or dry sherry
30ml/2tbsp light soy sauce
15ml/1tbsp rice vinegar
45ml/3tbsp corn flour mixed with 60ml/4tbsp cold water
1 spring onion, sliced
1 small handful of coriander, roughly chopped
1. Heat a large wok or pan over high heat, add the groundnut oil. Add the chicken and stir fry for 4-5 mins until pale golden. Add the ginger, garlic, and chilli and stir-fry for a few seconds.
2. Add the Chinese leaf and all the mushrooms and stir fry for 1 minute. Add the bamboo shoots, hot stock, wine, soy, vinegar and cornflour mixture. Bring to the boil and simmer for a further minute.
3. Remove from the heat and garnish with spring onion and coriander and serve immediately with wedges of lime.