55 g  Sliced bamboo shoots
			2 tablespoons Black fungus, soaked and sliced
			1 teaspoon Sugar
			2-3 tablespoons Chicken stock or water
			1 tablespoon Oyster sauce
			1/4 teaspoon Salt
			1/4 teaspoon Freshly ground black pepper
			2-3 sprigs Coriander leaves, for garnishing
			3 tablespoons Vegetable oil
			1 teaspoon Chopped garlic
			1-2 Small red chilies, seeded and chopped
			2 Shallots, chopped
			55 g Mange tout
			1 Small carrot, thinly sliced
			225 g Fresh scallops, sliced

			 Heat oil in a wok or pan.

			Stir fry garlic, chilies, and shallots for about 20 seconds.

			Add mange tout and carrot and stir fry for about 20 minutes.

			Add scallops, bamboo shoots, black fungus and spring
				onions and stir fry for 1 minute.

			Add fish sauce and sugar, blend well and stir for 1 more
				minute, then add stock or water.

			Bring to the boil and stir for a few more seconds.

			Add oyster sauce and season with salt and pepper.

			Garnish with coriander sprigs and serve at once.