Cut the meat, carrots, bamboo shoots and leek into thin strips and the mushrooms into slices. Sauté the meat in the hot oil, add the vegetables and cook until tender.
Mix the soy sauce with the ginger powder and the sherry and season with salt. Pour over the meat and vegetables, sauté for another 5 minutes and season.
Cook the glass noodles in salted water until tender and serve separately.
Nutritional information – one unit includes:
Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!
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