Well, we’ve had our first day of warm sunshine this year and I fear that the days of the long-line jumper are numbered. With that in mind, it’s probably time to forego the steamed puddings and eat a few vegetables.
Firstly, marinate four finely sliced chicken breasts in 3 teaspoons soy sauce, 1 tablespoon dry sherry, half a teaspoon of salt, a good grinding of pepper, 1 teaspoon sesame oil and 2 teaspoons of cornflour.
Meanwhile, halve 10 stalks of asparagus and 10 stalks of tenderstem broccoli on the diagonal and finely slice a red pepper and 100g mushrooms. Drain and rinse a tin of water chestnuts and slice them too. Wash and shred three heads of pak choi. Finely slice 8 spring onions.
Skoosh loads of peeled ginger (about 3 tablespoons) and 3 cloves of garlic in the mini-processor.
1. Pop a good glug of groundnut or olive oil and 2 teaspoons sesame oil into a wok and turn the heat up high. Add the ginger and garlic mush and fry for a minute until it starts to crisp.
2. Add the chicken (marinade discarded) and stirfry hot for 5-6 minutes until it is golden. Take the chicken out and set aside.
3. Put all of the vegetables except for the pak choi and spring onions into the wok and fry briskly for a couple of minutes.
4. Add 2 tablespoons soy sauce, 2 teaspoons sugar, 1 teaspoon salt, ground pepper, 200ml water and the semi-cooked chicken to the pan. Stir once, put the lid on and simmer for 8 minutes. This is a good time to put your rice on. (Unless you’re wanting brown rice in which case you’ve blown it).
5. Add 2 tablespoons dry sherry, the pak choi and most of the spring onions and cook for another 2 minutes.
6. Serve with rice, garnished with spring onions.