STIR-FRIED VEGETABLES

4 Check that the mushrooms are dry and blot with kitchen paper if necessary. Cut into slices about Y4 inch/5 mm thick. Blotthe beans and cabbage if necessary. Beat the eggs with a fork and season fairly generously with salt and pepper.

5 Set a large plate to hand. Put 2 tablespoons oil into the wok or large saucepan. Warm over medium heat for a moment or two, tilting the wok (if using one) so that it coats the sides (this isto preventthe egg from sticking: it is not necessary ifthe wok is non-stick). Pour in the egg and tip the pan so that it spreads over the sides or bottom. Use a spoon or fish-slice to tum it towards the middle as it sets, continuing to tip the pan so that the part which is still runny slides to the bottom. Repeat until all the egg is just (but only just) set. Remove from the heat, lift on to a plate and chop into pieces about I/) inch/8 mm square. Wash or wipe the wok or saucepan.

6 Place all the prepared vegetables and the soy sauce within reach. Put 3 tablespoons oil into thewok or pan and warm fora moment or two over high heat. Add the ginger and allow to fry for a few seconds. Add the onions and fry for another few seconds. Add the pepperand fry, stirring continuously, for 1 1/22 minutes or until it begins to look slightly seared. Add the beans and stir-fry for 1 minute. Add the mushrooms and cabbage and stir-fry for 1-2 minutes or until the mushrooms are soft and the cabbage tender but not mushy. Stir in the egg. Add and stir in the soy sauce. Remove from the heat and serve on top of the rice.