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.

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