|sunflower oil — for frying|
|2.00||garlic — cloves, crushed|
|2.00 ml||fresh ginger — minced|
|4.00||celery — cut into matchsticks|
|1.00||spring onions — sliced|
|400.00 g||beef — strips|
|45.00 ml||fresh coriander — chopped|
|85.00 ml||apricot juice|
|30.00 ml||soy sauce|
|5.00 ml||coriander — ground|
|60.00 ml||bamboo shoots — tinned|
|bean sprouts — and coriander, to garnish|
|noodles — Chinese|
|15.00 ml||soy sauce|
Heat oil in a large wok or frying pan.
Add garlic and ginger and sauté for 1 to 2 minutes. Add celery and onions and stir-fry for about 1 minute. Add beef and coriander and cook over a high heat for 1 to 2 minutes.
Add remaining ingredients, except garnish, and stir-fry on high for about 5 minutes.
Remove from stove and serve immediately, garnished with bean sprouts and fresh coriander and accompanied by boiled Chinese noodles and extra soy sauce.