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Chicken, mushroom and baby buk choy stir-fry

Chicken, mushroom and baby buk choy stir-fry
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Chicken, mushroom and baby buk choy stir-fry

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 500g chicken thigh fillets, cut into strips
  • 2 garlic cloves, chopped
  • 1 tablespoon finely grated ginger
  • 125g chinese mushrooms, such as shiitake or oyster
  • 500g baby buk choy, bases trimmed, rinsed
  • ¼ cup (60ml) chicken stock or water
  • 2 teaspoons chinese rice wine or dry sherry
  • 1 teaspoon soy sauce
  • ½ teaspoon cornflour
  • Steamed rice, to serve
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Method

  1. Heat combined oils in a wok or heavy-based frying pan on high. Stir-fry chicken in batches for 3-5 minutes, until browned. Set aside and keep warm.
  2. Add garlic and ginger to same pan and stir-fry for 1 minute. Add mushrooms and stir-fry for another 3 minutes, until juices are absorbed. Cut buk choy in half lengthways and stir-fry until wilted. Return chicken to pan and cook for 1-2 minutes.
  3. Combine chicken stock, rice wine, soy sauce and cornflour in a small bowl. Add to chicken and vegetables and cook for 1 minute, until vegetables are glazed. Serve with rice.
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