• 225 g (8 oz) fresh broccoli
• 550 g (1¼ lb) tinned bamboo shoots
• 150 ml (5 fl oz) oil, preferably groundnut
• 1 teaspoon finely chopped fresh ginger
• 1 teaspoon salt
• 1 tablespoon yellow bean sauce
• 1 tablespoon sugar
• 3 tablespoons rice wine or dry sherry
• 150 ml (5 fl oz) vegetable stock
• 1 tablespoon oil, preferably groundnut
• 2 teaspoons finely chopped garlic

Separate the broccoli heads into florets, then peel the stalks if necessary and slice. Blanch the broccoli pieces in a large pan of boiling salted water for several minutes. Drain and immerse them in cold water. Drain again thoroughly in a colander and set aside. Rinse the tinned bamboo shoots well.

Cut the bamboo shoots into 7.5 x 1 cm (3 x ½ in) pieces and dry thoroughly with kitchen paper. Heat the 150 ml (5 fl oz) of oil in a wok or large frying-pan. Pan-fry the bamboo shoots until they are nicely brown. Drain thoroughly on kitchen paper and set aside.

Pour off all but 1 tablespoon of the oil and re-heat the wok. Add the ginger, ½ teaspoon of the salt and the bean sauce, and stir-fry for 1 minute. Return the bamboo shoots to the wok and add the sugar, rice wine and stock. Braise for 3–5 minutes over high heat until most of the liquid has evaporated. Remove and set aside.

Wipe the wok clean, re-heat and add the 1 tablespoon of fresh oil. When smoking slightly, add the garlic, remaining salt and broccoli to the wok and stir-fry for 1 minute. Return the bamboo shoots to the wok and continue to stir-fry for another 2–3 minutes or until heated through. Turn the mixture onto a platter and serve at once.