1.Thinly slice the fillets. Trim ends from bok choy then slice stems thinly and cut each leaf in half lengthways. Add sliced chicken to a heated greased wok or large frypan and stir-fry until lightly browned all over. Add bok choy stems and stir-fry a further minute. Combine cornflour with 2 tablespoons of water in small bowl, stir until smooth then stir in black bean sauce and sherry. Add sauce mixture to wok with bok choy leaves and continue stir-frying until mixture boils and bok choy leaves are wilted.
2.Sprinkle with cashew nuts and serve.
Recipe is best prepared as required.Note