Minced chicken meet fresh and crunchy stir-fried greens for a burst of umami ready to be served in under 20 minutes. To make the most out of this simple meal, don’t forget a touch of garnish – a sprinkle of onion, sesame seeds and chilli always seems to do the trick.
- 4 green onions
- 500 g gai lan, trimmed or broccolini
- 2 tbsps sunflower oil
- 2 cloves garlic, chopped finely
- 2 cm piece fresh ginger (10 g), chopped finely
- 250 g minced chicken
- 2 tbsp cooking sake
- 1 tbsp miso paste
- 1 tbsp honey
- 2 tsps sesame oil
- 250 g green beans, trimmed
- 200 g frozen edamame beans in pod, thawed, shelled
- 2 tsps toasted sesame seeds
- 1 fresh long red chilli, sliced thinly
Coarsely chop the white part of the green onions; cut green part into long thin strips. Separate gai lan leaves from stems; cut thick stems in half lengthways.
Combine sake, miso paste, honey and sesame oil in a small jug. Add to chicken mixture; stir-fry for 2 mins. Remove from wok; cover to keep warm.
Heat remaining sunflower oil in wok over high heat; stir-fry beans for 1 min or until skin starts to wrinkle in some patches. Add gai lan stems and edamame; stir-fry for 1 min or until stems are almost tender. Add gai lan leaves; stir-fry for 30 secs or until just wilted.
Arrange greens on a large platter. Top with chicken mixture; drizzle with cooking liquid. Sprinkle with green part of onion, seeds and chilli.
TIP Minced pork can be used in place of chicken, or make it vegetarian with some finely chopped firm tofu or tempeh.