Chicken, mushroom and baby buk choy stir-fry

By Suzanne Gibbs and Lucy Buhler

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Diabetic, Lactose free, Low cholesterol, Low fat
Course: Main
Favourite flavours: Chicken, Easy recipes

From the May 2006 issue of Australian Table magazine. Subscribe here.

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

METHOD

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.

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.

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.