This is the epitome of chop suey – everything that you need for a refrigerator clear out! The combination of chicken, prawns and bacon make this a moreish delight, and you could throw in cooked egg noodles at the end, before seasoning with oyster sauce, for the ultimate finale. Add whatever fresh ingredients you have and it will be a winner.
Ingredients
1 tbsp rapeseed oil
1 garlic clove, crushed and finely chopped
1 red chilli, deseeded and finely chopped
¼ red onion, sliced
100g (3½oz) mini chicken fillets, sliced into strips
1 tbsp Shaohsing rice wine or dry sherry
2–3 raw or cooked tiger prawns, shelled and deveined and sliced in half down the middle
30g (1oz) bacon lardons, finely diced 1 tsp dark soy sauce
6 canned water chestnuts or
10 canned bamboo shoots, drained 1 small handful of beansprouts
1 tbsp oyster sauce
¼ tsp chilli bean sauce
1 tbsp low-sodium light soy sauce
2 spring onions, trimmed and sliced on the diagonal
Cooked rice, to serve
Instructions
- Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, chilli, and red onion and stir-fry for 5 seconds.
- Add the chicken strips and let them settle for 5 seconds, then cook, stirring, for 10 seconds.
- Add the Shaohsing rice wine and then add the prawns and bacon. Toss for a further 5 seconds. Season with the dark soy sauce and stir to coat all the ingredients.
- Add the water chestnuts or bamboo shoots, and beansprouts. Season with oyster sauce, chilli bean sauce, and light soy sauce. Toss and mix well until well combined and the chicken is completely cooked through.
- Sprinkle over the spring onions. Serve with rice of your choice.
Wok For Less by Ching-He Huang. Published by Kyle Books. Photography: Jamie Cho