• 325 g (11 oz) mixed vegetables (including baby sweetcorn, green beans, asparagus spears and carrots)
  • 1½ tablespoons sunflower oil
  • 3–4 garlic cloves, finely chopped
  • 325 g (11 oz) skinless chicken fillets, diced
  • 4 tablespoons chicken stock, vegetable stock or water
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled, finely sliced
  • 2 tablespoons oyster sauce
  • 1½–2 tablespoons light soy sauce
  • 2 spring onions, finely sliced
  • coriander leaves, to garnish

Prepare the vegetables. Cut the sweetcorn and green beans in half. Cut off the tips of the asparagus and slice each stalk into 5 cm (2 inch) lengths. Cut the carrots into matchsticks.

Blanch all the vegetables in boiling water for 1–2 minutes, remove and place them in a bowl of cold water to ensure a crispy texture, then drain.

Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.

Add the chicken and stir-fry for 3–5 minutes or until the meat is cooked. Add the mixed vegetables, stock or water, ginger, oyster sauce and light soy sauce and stir-fry for 2–3 minutes. Add the spring onions.

Spoon on to a serving plate, garnish with coriander leaves and serve immediately.

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