Fresh stir-fried greens add a beautiful contrast to the miso-flavoured chicken mince for a delicious weeknight meal.
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Ingredients
Method
1.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.
2.Heat half the sunflower oil in a large wok over high heat; stir-fry white part of onion, garlic and ginger for 30 seconds or until fragrant. Add chicken; stir-fry, breaking up lumps, for 2 minutes or until browned lightly.
3.Combine sake, miso paste, honey and sesame oil in a small jug. Add to chicken mixture; stir-fry for 2 minutes. Remove from wok; cover to keep warm.
4.Heat remaining sunflower oil in wok over high heat; stir-fry beans for 1 minute or until skin starts to wrinkle in some patches. Add gai lan stems and edamame; stir-fry for 1 minute or until stems are almost tender. Add gai lan leaves; stir-fry for 30 seconds or until just wilted.
5.Arrange greens on a large platter. Top with chicken mixture; drizzle with cooking liquid. Sprinkle with green part of onion, seeds and chilli.
Minced pork can be used in place of chicken, or make it vegetarian with some finely chopped firm tofu or tempeh.
Note
