Turn up the fire beneath your trusty wok for a simple yet delicious stir-fry. This is a very versatile recipe: you can use lamb, beef, prawn or fish rather than chicken. The asparagus can become beans, corn, zucchini or eggplant. Serve with steamed greens and rice to complete the meal.
3 tbsp peanut oil
500g chicken thigh fillet, thinly shredded
1/4 knob of ginger, roughly chopped
2 cloves garlic, finely sliced
1 red capsicum, thinly sliced
6 large asparagus, cut in 1cm diagonals
3 spring onions, cut into 5cm lengths
1 tbsp shaoxing (rice wine)
2 tbsp mushroom soy sauce
2 tbsp oyster sauce
2 tsp castor sugar
100ml fresh chicken stock
chopped coriander, to garnish
Put half the oil in a wok and heat until smoking. Add the chicken and stir-fry until golden brown. Remove from the wok.
Place the wok back on heat with the remaining oil and briefly fry the ginger and garlic, then add capsicum, asparagus and spring onions. Stir-fry for 1 minute, then remove from wok.
Deglaze wok with shaoxing, wait for liquid to evaporate and then add the soy sauce, oyster sauce, caster sugar and chicken stock. Put the chicken and vegetables back into the wok and cook briefly for the sauce to coat.
Spoon onto a large plate, scatter with coriander and serve immediately.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.