Women Cooking Recipes

Serves 4

500g chicken tenderloins, cut into small pieces
2 tablespoons vegetable oil
100g shiitake mushrooms, stems trimmed, sliced
5cm piece ginger, grated
2 garlic cloves, crushed
1 bunch gai lum, washed, stems cut into short lengths
1 bunch baby bok choy, leaves separated, washed
60m1 (1/4 cup) water
1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce (Maggi brand)
Cooked jasmine rice, to serve

1. Toss the chicken with 1 tablespoon of the oil. Heat a wok over a high heat until hot. Add half of the chicken and stir-fry for 2-3 minutes, or until just cooked. Remove from the wok and repeat with the remaining chicken. Set aside.

2. Heat the remaining oil in the wok over a high heat until hot. Add the mushrooms and stir-fry for 2 minutes, or until just tender. Add the ginger and garlic and stir-fry for 30 seconds, or until aromatic.

3. Add the gai lum stems and stir-fry for 2 minutes. Add the baby bok choy and gai lum leaves, water, and soy and oyster sauces, and toss to combine. Cover and cook, tossing occasionally, for 2-3 minutes, or until the leaves are bright green and the stems are tender. Return the chicken to the wok, toss to combine and heat through. Serve immediately with rice.