Ingredients 1/4 cup oyster sauce 2 tablespoons fish sauce 1 1/2 tablespoons brown sugar 2 tablespoons vegetable oil 1 brown onion,thinly sliced 2 garlic cloves, peeled and finely chopped 3cm piece fresh ginger, peeled, finely grated 1/2 teaspoon Chinese five-spice powder 500g Chicken fillets,sliced in 1cm pieces 2 medium carrots, peeled and cut into thin strips 1/2 a red pepper,cut into thin strips 1 bunch snake beans, cut into 6cm lengths (see note) 1 bunch bok choy,washed and roughly chopped 2 tablespoons sesame oil Steamed rice, to serve Method Combine oyster sauce, fish sauce,sesame oil and sugar in a small jug. Heat a wok over high heat. Add oil. Swirl to coat. Add onion, garlic red pepper and ginger. Stir-fry for 2 minutes or until onion has softened. Add five spice and chicken pieces. Stir-fry till chicken is cooked through . Add carrot and beans. Stir-fry for 3 minutes or until carrot is just tender. Add oyster sauce mixture. Stir-fry for a further 2 minutes. Add bok choy Stir-fry for 1 to 2 minutes or until bok choy is tender… Serve with rice.
