This really was thrown together, it was quick, and — the point — it was rather good.

Shallot sauce 1.5 tbsp, water 4 tbsp, black bean soy sauce 1 tbsp — cooked entirely in water, no frying at all.

Slice 4 water bamboo shoots, add them, cover and cook over a medium-high heat until steam escapes, then take the lid off and stir until the liquid has nearly gone.

Add chopped salted egg and century egg as you like, stir briefly and plate up.