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.
Ingredients
- 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
Steps
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.
Photo: bauersyndication.com.au