Ingredients:
  • 6 cups vegetable stock
  • 1 220 gm (8 ounce) can bamboo shoots
  • 1 teaspoon Szechuan sauce
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoons water
  • 1 teaspoon light oil
  • salt and pepper
Method:
  1. Bring stock to a boil.
  2. Add bamboo shoots and Szechuan sauce, and return to a boil.
  3. Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
  4. Add the 1 teaspoons of oil to thin it out a little.
  5. Salt and pepper to taste.