1. Mix the garlic, oyster sauce, soya sauce, salt and cornflour in a bowl. Add the chicken slices and mix well to ensure the pork is well coated. Refrigerate for 2 hours. 2. In a large wok, stir fry each of the vegetables (except the bean sprouts) separately in a little hot olive oil for about 2 minutes each, then keep aside in a bowl, Similarly fry the bean sprouts but only for 1 minute. Add to the bowl. 3. Remove the chicken from the marinade and stir fry in a little hot olive oil until cooked (around 3 to 4 minutes. 4. Return all the vegetables to the wok and mix well. 5. Combine the oyster sauce, cornflour and chicken stock in a jug and then add to the wok. Season and bring to a simmer. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
