Chicken and bamboo shoot stir-fry

1 tablespoon groundnut oil;

2 garlic cloves, finely chopped;

3 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and chopped;

8 oz skinless chicken breast fillets, cut into thin strips;

1 teaspoon Shaohsing rice wine or dry sherry;

1 tablespoon light soy sauce;

1 teaspoon dark soy sauce;

a few pinches of five-spice powder;

31⁄2 oz pickled chilli bamboo shoots, drained and cut into strips;

1 cucumber, peeled and sliced;

lengthways using a potato peeler, slices deseeded;

steamed jasmine rice to serve

Add the chicken breast and, as the meat starts to cook, add the rice wine or sherry and stir-fry for 1 minute.
Season with the light and dark soy sauce and the five-spice powder and stir well.
Add the bamboo shoots and cucumber slices and stir well. Serve with steamed rice.