Stir-fried mustard vegetables with chicken and bamboo shoots

Ingredients for 2 servings:

• 140 g chicken breast, skinless and boneless, frozen
• 1 tbsp oyster sauce
• 1 tbsp egg white
• 1 tsp tapioca flour
• 1 tsp sesame oil, light
• 1 tbsp sesame oil, light, for frying
• 4 tbsp sunflower oil for frying
• 60 g chicken stock (jar)
• 1 tsp light soy sauce
• 1 tsp lemon juice
• 1 tbsp, levelled sugar, fine
• ½ tsp tapioca flour
• 1 tbsp rice wine, golden yellow
• 1 tsp sesame oil, dark
• 120 g pak choi
• 1 small spring onion(s)
• 80 g bamboo shoots, cut in halves
• 1 small chili pepper(s), green
• 6 g ginger
• 3 medium-sized garlic cloves
• 1 Pepper, red, long, mild

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

This tempting side dish comes from Taiwan, China.

Cut the thawed chicken breast across the grain into approximately 3 mm thick slices (best used with a bread and sausage slicer). Cut the slices crosswise into thirds. Whisk all of the marinade ingredients together until smooth and marinate the chicken at room temperature until ready to use. For the sauce, mix the chicken stock, soy sauce, lemon juice, sugar, tapioca flour, rice wine, and sesame oil together and set aside. Stir well before use. Remove the yellowed leaves from the washed bok choy. Remove the remaining leaves by cutting them off the stems. Remove the white leaf stalks and cut crosswise into approximately 1 cm wide pieces. Quarter the green leaves lengthwise and cut crosswise into approximately 3 cm wide pieces. Set aside the white and green parts separately. Slice the washed spring onion crosswise into 3 cm long pieces and halve these lengthwise. Set aside the white and green parts separately. Chop the rinsed bamboo shoots lengthwise into approximately 6 x 6 x 30 mm pieces. Cut the washed chili crosswise into thin slices. Peel the ginger and garlic and chop into small pieces. Cut the washed chili peppers diagonally into pieces about 4 mm wide. Leave the seeds and discard the stems. Reserve a few pieces for garnishing. Strain the chicken pieces and drain well. Heat the sesame oil and 2 tablespoons of the sunflower oil in a wok until very hot. Add the chicken pieces and stir-fry for a maximum of 1.5 minutes. Remove from the wok with a slotted spoon, drain well, and keep warm. Add the remaining 2 tablespoons of sunflower oil to the wok and heat until very hot. Add the chili, ginger, garlic cloves, and chili peppers and stir-fry briefly. Add the bamboo shoots, the white parts of the bok choy, and the spring onion and stir-fry for 1 minute. Mix in the green parts and stir-fry for another minute. Deglaze with the sauce. Reduce heat and simmer for 2 minutes. Pour the stir-fry mixture into a warmed serving dish and top with the chicken pieces. Garnish with pepperoni pieces, serve, and enjoy.