Ching He Huang’s Everything Chop Suey

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