We prep the veg - choy sum, bok choy and spring onions and cut into manageable lengths.
The veg are dished up into a clam with a separate tub of an oyster and soy finishing sauce laced with sesame, garlic and ginger.
|PER 100G (RAW)||PER LARGE SIZE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
PLEASE NOTE: not suitable for freezing. Sauce contains oyster sauce so not strictly vegetarian.
TO COOK: heat a wok or large frying pan over a high heat and toss in the vegetables, scooping and flipping till they're crisp but tender, then add the sauce.
This will make a complete dinner of the sticky Szechuan chicken with eggplant and shiitake mushrooms or the twice-cooked masterstock pork belly. Add some steamed jasmine rice or noodles on the side.
To make it a complete dish on its own, throw in some diced tempeh, tofu or prawns and a handful of cashew nuts.