2 cloves garlic, roughly chopped
1 red capsicum, julienned
½ roasted chicken, skin and flesh shredded, bones discarded
1 tbsp shaoxing wine
2 tbsp light mushroom soy sauce
2 tbsp plum sauce
2 tsp sugar
100ml fresh chicken stock
200g bean sprouts, trimmed
2 spring onions, julienned
½ cup coriander leaves
1. Heat a wok over high heat until smoking. Add the oil and, when hot, add the ginger, garlic, capsicum and chicken and stir-fry for 1 minute. Deglaze the wok with shaoxing wine, then add the soy sauce, plum sauce, sugar and chicken stock. Bring to a boil, add the bean sprouts and stir-fry for 30 seconds to heat through.
2. Spoon onto a large plate, garnish with spring onion and coriander, and serve.
Stir-fried spinach with garlic and chilli
2 tbsp vegetable oil
3 cloves garlic, finely chopped
1 tsp mild chilli flakes
2 bunches English spinach, trimmed and rinsed
2 tbsp shaoxing wine
1 tsp sea salt
1 tsp caster sugar
1. Heat a wok until it just starts smoking. Add the vegetable oil and, when hot, stir-fry the garlic and chilli until fragrant (10-20 seconds). Add the spinach and stir-fry for 30 seconds, then deglaze the wok with shaoxing wine. Add the sea salt and sugar and stir-fry for a further 1-2 minutes, until the spinach is tender but still bright green.
FOOD PHOTOGRAPHY William Meppem. STYLING Hannah Meppem. FOOD PREPARATION Nick Banbury.
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