Ingredients

The following ingredients have 2 Servings
  • 1 tbsp oil
  • 1 tsp root ginger (diced, or cut into thin batons)
  • 3 garlic cloves (sliced)
  • 1 chilli pepper (sliced into strips)
  • 380 g chicken (sliced into thin strips)
  • 1 tbsp shaoxing rice wine (or rice wine vinegar)
  • 195 g black bean sauce (The amount used will depend on the brand and how much is recommended per portion)
  • 140 g cauliflower leaves (sliced thinly )
  • 120 g Chinese leaves (pak choi, bok choi or choi sum)
  • 5 mushrooms (sliced)

Instruction

  • Put a little oil in a wok and when it is hot, add the ginger, garlic and chilli pepper. Stir fry until they're beginning to brown and then add the chicken.   Stir fry until it is almost cooked. and then add the ginger, vinegar and black bean sauce.
  • Add the mushrooms and cauliflower leaves. Stir fry for a couple of minutes and then add the Chinese leaves as they will cook more quickly.
  • Add the Shaoxing rice wine and black bean sauce. Stir fry until the sauce is thoroughly heated through. If you've held back any leaves, stir them in until wilted. If at any point the pan seems too dry, just add a tablespoon of water.
  • Serve with rice.