Baby Sweetcorn, Mushroom, and Bamboo Shoot Stir-Fry

The ingredients are: baby sweetcorn, bamboo shoots, mushroom, red and green chillies, garlic, ginger, spring onion, red pepper, cabbage, sweet chilli sauce. All stir-fried in some left over beef fat.

Chop all the vegetables into pieces while the beef fat is heating in the wok.

Decant into a pyrex bowl, and add a little vinegar, sweet chilli sauce, and some chinese rice wine. Stir, and allow to stand for a few minutes.

The point of using the beef fat is twofold - the avoidance of waste, and to impart flavour to the stir-fry. You can cook this dish with sunflower oil instead, but you won't get the same flavour. Spoon the vegetables into the hot fat, and stir-fry at a medium to high heat for seven minutes, stirring frequently.

Afterwards, the stir-fried vegetables were decanted  into a metal seive, and drained for two minutes into a bowl, shaking every ten seconds or so. That way ninety percent of the beef fat is gone from the dish after cooking.