Quick And Easy Chop Suey Recipe

• 400g boneless chicken thighs
• 5 asparagus
• 1 medium carrot peeled and thinly sliced
• 4 to 6 shiitake mushrooms
• A handful of bean sprouts
• 1 pack baby corn

The Marinade

• 1 teaspoon sesame oil
• 3 tablespoons light soy sauce
• 1½ tablespoons cornflour

The Sauce

• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• Salt and pepper
• freshly ground pepper
• 1 tbsp Chinese rice wine
• Sesame oil

1. Slice the asparagus and carrots into fine matchsticks, cut the baby corn and shiitake mushrooms into medium size chunks and slice the chicken into 3cm-wide strips. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.

2. Mix all the sauce ingredients and set them aside.

3. Blanch the carrots and bean sprouts in vegetable stock for 15-30 seconds at a time and set aside. Drain the stock. Heat 1 tablespoon of vegetable oil in a wok over high heat until smoking hot. Add mushrooms and stir-fry for 1 minute, push them to the back of the wok, add ½ tablespoon of oil to the centre, and return to smoking point. Add the asparagus and the baby corn, cover with the mushrooms, add a ladle of stock, and stir-fry for 1 minute. Set aside

4. Bring the wok back to smoking point, add the chicken, and stir-fry for 3–5 minutes until golden brown on all sides.

5. Lower the heat to medium, add the vegetables back to the wok, and stir-fry for a further 2 minutes, then add the sauce and continue to stir-fry over medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken. Serve