This beef stir-fry is a tasty topping for steamed savoury custard.William MeppemeasyTime:<30 minsServes:4 as part of a shared meal
Chinese-style chicken stock is easy to make. Just immerse the bones in lots of cold water in a very big pan,adding 5 thick slices of fresh ginger,7-8 spring onions,minus their green tops,and 6 lightly crushed garlic cloves. Simmer for about three hours before straining,taking care to remove any scum that rises to the surface. It yields a much more intense flavour than Western stocks. The custard,meanwhile,is delicate and delicious:top with any stir-fry you fancy.