Ingredients
2 tbsp vegetable oil
2 chicken breast fillets, sliced
2 cloves garlic, peeled and crushed
5cm piece root ginger, peeled and grated
350g open cup mushrooms, halved
4 spring onions, trimmed
200g baby pak choy, trimmed
4 tbsp Chinese cooking wine
4 tbsp black bean sauce
rice or noodles to serve
Method
Heat the oil in a wok or large frying pan, add the chicken and stir fry over a high heat for 5 mins or until pale golden. Add the garlic, ginger and mushrooms and stir fry for 3-4 mins.
Cut the spring onions in half lengthways then each into 4cm lengths; cut the pak choy in half lengthways. Add the onions and pak choy to the pan along with the wine and black beans sauce. Stir fry for 2-3 mins or until the pak choy stems are tender. Serve immediately with rice or noodles.