Lower the heat to medium, add the vegetables back to the wok and stir-fry for a further 2 minutes, then add the sauce and continue to stir-fry over a medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken.

Bring the wok back to smoking point, add the chicken and stir-fry 3–5 minutes until golden brown on all sides.ĥ. Fry beef in oil over high heat for three minutes, stirring constantly. Simmer for 1 hour (more or less, depending on the quality of the beef). Add beef broth, soy sauce, ginger and mustard mix well. Add the asparagus and the baby corn, cover with the mushrooms, add a ladle of stock and stir-fry for 1 minute. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and stir-fry for 1 minute, push them add ½ tablespoon of oil to the centre and return to smoking point. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Blanch the carrots and bean sprouts in vegetable stock 15-30 seconds at a time and set aside.

Mix all the sauce ingredients and set them aside. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.Ģ. Slice the asparagus and carrots into fine matchsticks, cut the baby corn and shiitake mushrooms into medium size chunks and slice the chicken into 3cm-wide strips.

Beef chop suey ingredients