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.
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.