INGREDIENTS
225 g
Bamboo shoots
1
Chillies, fresh red
1/2
bunch Chives
2 cloves
Garlic
1
thumb-sized piece Ginger
250 g
Shitake mushrooms
2
Spring onions
1
Egg, large free-range
150 g
Tofu, firm
1 tsp
Runny honey
1
Soy sauce, low-salt
1
Sea salt
1
White pepper, freshly ground
1
Groundnut oil or vegetable oil
1
Rice wine vinegar
1.5 litres hot organic vegetable stock