Simple Stir Fry

Ingredients (4 servings)

• 250g chick*n
• 1 tbsp cornflour
• 2 tbsp light soy sauce
• 1 tbsp black bean sauce
• 1 tbsp Chinese cooking wine or mirin
• 1 tsp sesame oil
• ¼ tsp white pepper
• ¾ cup water (for sauce)
• 2 tbsp oil
• 3 garlic cloves, chopped
• ½ onion, sliced
• 5–6 bok choy stems, chopped (separate stems/leaves)
• 1 medium carrot, thinly sliced
• 1 cup sliced mushrooms
• 1 cup bean sprouts

Instructions

1. In a small bowl, whisk cornflour, soy sauce, black bean sauce, cooking wine, sesame oil, white pepper and water. Set aside.
2. Prep vegetables: separate bok choy leaves from stems, slice carrot and mushrooms.
3. Heat oil in a wok. Add garlic and onion; stir fry 1 minute.
4. Add chick*n and cook 2–3 minutes until lightly browned.
5. Add bok choy stems, carrot and mushrooms; stir fry 1–2 minutes.
6. Add bok choy leaves, bean sprouts and the sauce mixture.
7. Cook 2–3 minutes until the sauce thickens and vegetables are tender-crisp. Serve immediately.