Weekdays 10am-12:30pm ITV

Kwoklyn Wan's wandering dragon stir fry

The mythical Chinese Dragon has long been a symbol of happiness and prosperity, which for me describes this dish perfectly – rich in ingredients and delivering happiness to all who eat it.

Serves 2


1 tbsp groundnut oil

1 onion, diced

1 garlic clove, crushed

1 chicken breast fillet, thinly sliced

30g drained tinned Chinese straw mushrooms

30g tinned bamboo shoots

3 baby corn cobs, halved lengthways

1 carrot, thinly sliced

10 raw king prawns, shelled and de-veined

2 tbsp Chinese rice wine

1 tbsp light soy sauce

½ tbsp dark soy sauce

2 tbsp oyster sauce

½ tsp salt (or to taste)

½ tsp sugar

½ tsp white pepper

120ml chicken stock

1 tbsp cornflour mixed with 2 tbsp water

1 tsp sesame oil


  • Heat the groundnut oil in a large wok or deep-sided frying pan over a medium-high heat. Add the onion and garlic and fry for 1 minute.

  • Add chicken and stir-fry for 2 minutes, then add the mushrooms, bamboo shoots, corn and carrot and stir-fry for another minute.

  • Next, add the prawns and rice wine and stir-fry for 1 minute.

  • Add the remainder of the ingredients, except for the cornflour mixture and the sesame oil, stir and bring to the boil.

  • Once the sauce is boiling, slowly add the cornflour mixture as you stir to thicken the sauce. Remove from the heat, add the sesame oil and serve immediately.

Weekdays 10am-12:30pm ITV