Stir-fried shrimp, crab, bamboo shoots and vegetables combined with a traditional Chinese oyster sauce.

1 cup long-grain rice
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons canola or peanut oil
10 uncooked shrimp—peeled (end of tails left intact)
3 cups shredded cabbage (regular or Chinese)
2 scallions (spring onions)—sliced on the diagonal
¼ cup canned sliced bamboo shoots—rinsed and drained
5oz (150g) crab or surimi (imitation crab)—flaked into bite-size pieces
2 cloves garlic—minced (crushed)
2 teaspoons finely grated ginger
1½ cups fish, chicken or vegetable stock
1½ tablespoons cornstarch mixed to a paste with 1½ tablespoons water

COOK the rice. MIX together the oyster and soy sauces and sesame oil in a bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the shrimp for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining oil in the wok over a high heat and stir-fry the cabbage for 2 minutes. ADD the scallions, bamboo shoots, crab or surimi, garlic and ginger and stir-fry for a further minute. ADD the sauce mixture, stock and shrimp, then add the cornstarch paste and cook, stirring continuously, until thickened. SERVE on a bed of rice.