EGGS WITH STIR-FRIED SAUCE

Preparation Method :

• Soak the mushrooms in hot water 30 minutes. Drain, and thinly slice.
• Finely shred 4 oz / 115 grams or ¼ pound of the cabbage. Arrange a bed of the remaining leaves on each of four dinner plates.
• Cut the celery sticks into diagonal slices from top to bottom. Thinly slice the bamboo shoots.
• Put the arrowroot in a bowl, and mix in the tamari or shoyu sauce, rice wine or sherry and stock.
• Heat the 2 tablespoons oil in a wok or large frying pan. Put in the garlic mushrooms, Chinese cabbage and bamboo shoots. Stir-fry 3 minutes. 
• Give the arrowroot mixture a stir, and pour it into the pan. Cook, stirring, a further 3 minutes so vegetables are in a small amount of thick sauce. Take the pan from the heat, but keep the vegetables warm.
• In a small wok or saucepan, heat about 1 inch / 2.5 cm of oil over high heat. Drop in the eggs one at a time, and cook until set.
• Lift out the eggs with a perforated spoon, letting them drain as much as possible. Put them directly on to the waiting beds of Chinese cabbage.
• When all the eggs are done, spoon the stir-fried vegetables over the top.