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A simple, nourishing dish, full of the goodness of Asian greens.

Wok-tossed vegetables with chicken recipe. Photography: Jana Langhorst
Serves: 6
Fresh from the garden: Chinese broccoli, garlic, garlic chives, shallots, spring onions
Season: Autumn/winter/spring

Ingredients

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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Prepare ingredients based on the instructions in the ingredients list.

  • 2. Heat half the sunflower oil in the wok.

  • 3. Add finely-sliced chicken and stir-fry for 3-5 minutes.

  • 4. Remove chicken from wok and place in a bowl until needed.

  • 5. Heat remaining oil in the wok.

  • 6. Add garlic and shallots and stir-fry for 10 seconds.

  • 7. Toss in Chinese broccoli, garlic chives and spring onions and stir-fry for 1 minute.

  • 8. Add fish sauce, sugar, 1 tbsp of water and a pinch of salt. Grind over fresh black pepper.

  • 9. Add cooked chicken and bean sprouts to the wok.

  • 10. Stir-fry for another minute, then finish with a drizzle of sesame oil.

  • 11. Serve with jasmine rice.

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