By INGREDIENTS
1 cup chicken stock or water
2 Tbsp cooking oil
100 gram boneless skinless chicken thigh thinly sliced (optional, can use tofu too)
6 large prawns peeled and deveined (optional)
50 gram sugar snap peas
10 large broccoli/cauliflower florets boiled in water but still firm
5-6 cremini mushrooms sliced
2 medium carrots thinly sliced
1 bunch yu choy/chinese broccoli washed and roughly cut into large pieces
1 large tomato cut into wedges
2 cloves garlic finely chopped
1- inch ginger peeled and finely chopped
4 stalks green onion separate into white and green parts
2 Tbsp oyster sauce
1/4 tsp sugar
Salt and white pepper powder to taste
2 Tbsp corn starch dissolved in 2 Tbsp water more if needed
method
Preheat wok or large skillet over high heat. Add cooking oil. Add ginger, garlic and only white parts of green onion and stir fry until they release their fragrances. After this add your chicken or tofu and sautee for a minute.
Add your vegetables except for the tomatoes as they will cook faster. If you are adding shrimp wait to add it towards the end or it will overcook and become rubbery. Add tomato in the end and stir fry everything, add seasoning towards the end and mix it all up.
Add in chicken stock, cover with a lid and let it simmer for about 1 minute. Adjust the seasoning as per your taste, add some of the green onion and the cornstarch mix to thicken your gravy. Make sure all the ingredients are coated with the sauce, serve immediately with rice or noodles as per your preference. Enjoy with your loved ones!
