A recipe from the Good Food collection.
2 tablespoons oyster sauce
2 teaspoons soy sauce
1 teaspoon sugar
375 ml (13 fl oz/1½ cups) chicken stock
1½ tablespoons cornflour (cornstarch)
1–2 tablespoons vegetable oil
1 bunch broccolini (about 250 g/9 oz), chopped into 5 cm (2 inch) lengths
1 carrot, cut into thin matchsticks
150 g (5½ oz/3½ cups) shredded Chinese cabbage (wong bok)
175 g (6 oz/1 cup) sliced Chinese barbecued pork (char sui)
2 garlic cloves, chopped
1 teaspoon finely grated fresh ginger
2 spring onions (scallions), cut into 2 cm (¾ inch) lengths
2 × 100 g (3½ oz) packets fried noodles
1. In a small bowl mix together the oyster sauce, soy sauce, sugar, stock and cornflour until smooth. Set aside.
2. Heat the oil in a wok or large non-stick frying pan over medium–high heat. Add the broccolini and carrot and stir-fry for 1 minute, or until just beginning to soften. Add the cabbage, toss for a further minute, then add the pork, garlic and ginger, tossing for another 1 minute, or until fragrant.
3. Stir in the soy sauce mixture, bring to the boil, then reduce the heat and simmer for 2 minutes, or until the sauce thickens. Toss the spring onion through.
4. Crumble the fried noodles onto a platter or serving plates, top with the chow mein and serve.