|Dry white wine||3 Teaspoon|
|Peanut oil||3 Tablespoon|
|Chinese mushrooms||1 , soaked 1 hour, thinly diced|
|Green sweet pepper||1 Tablespoon, diced|
|Canned bamboo shoots||1 Tablespoon, canned|
|Spring onion||1 Tablespoon, cut into strips|
|Garlic||1 Clove (5 gm), finely chopped|
|Fresh ginger||1 Teaspoon, finely chopped (Small Teaspoon)|
|Chicken stock||1 Tablespoon|
|Monosodium glutamate||1 Pinch (Ve-Tsin, Good Pinch)|
Work 1 teaspoon wine into the frogs's legs and then the cornflour and leave aside.
Have ready the remaining ingredients and arrange in little heaps on a longish plate.
Heat till very hot the peanut oil in the frying-pan.
Add the frog's legs, toss and shake over high heat for 2-3 minutes, then add the mushroom, sweet green pepper and bamboo shoots tossing and shaking them.
Drain on a sieve.
Add the onion, garlic and ginger to the pan without adding any more oil.
Then the chicken stock, Ve-Tsin, the salt, the rest of the dry white wine and cook for 1/2 minute.
Return the frog's legs and vegetables to the pan.