Ingredients

1 small peeled carrot 4 small leaves iceberg lettuce 2 tablespoons Peanut Oil 100 g green beans trimmed and finely sliced 1 small Red Onion finely sliced 1 tablespoon Ginger julienne 1 Clove Garlic finely diced 60 g fresh shiitake mushrooms stems discarded and caps sliced 2 tablespoons shao hsing wine or dry sherry 1 tablespoon light Soy sauce 1 teaspoon white sugar 1 teaspoon Oyster sauce Sesame Oil 1 stick finely diced Celery 1 baby bok choy core removed and finely sliced 1 cup bean sprout 0.3 cup finely sliced spring onion scallions 1 handful coriander sprig

Description

Using A Vegetable Peeler, Finely Slice Carrot Lengthways Into Ribbons. Cut Carrot Into A Fine Julienne And Set Aside. Soak Lettuce Leaves In Cold Water For 1 Hour, Drain Them Well And Set Aside, Covered, In The Refrigerator. Heat Peanut Oil In A Hot Wok,

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