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 | |
| ENERGY | 119.6kj | 601.5kj |
| PROTEIN | 2.5g | 12.6g |
| FAT TOTAL | 0.6g | 3g |
| - SATURATED | 0.1g | 0.4g |
| CARBS | 2g | 10g |
| - SUGARS | 1.6g | 8.2g |
| SODIUM | 330.1mg | 1660mg |
- 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, the Syrian chicken with honey, lemon and ginger 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.
