MISO CHICKEN AND STIR-FRIED GREENS

PREPA AND COOK TIME 20 MINS | SERVES 4

INGREDIENTS

4 spring onions

500g gai lan, trimmed, or broccolini

2 tbsp sunflower oil

2 cloves garlic, finely chopped

10g ginger, finely chopped

250g minced chicken

1 tbsp each, rice vinegar, miso paste, honey 2 tsp each, sesame oil, sesame seeds 250g green beans, trimmed

200g edamame beans in pod, shelled

1 fresh long red chilli, sliced

METHOD

Coarsely chop white part of onions; cut green part into long thin strips. Separate gai lan leaves from stems; cut thick stems in half lengthways. Heat half the oil in a wok over high heat; stir-fry white part of onion, garlic and ginger until fragrant, 30 seconds. Add chicken; stir-fry, breaking up lumps until browned lightly. Add rice vinegar, miso paste, honey and sesame oil; stir-fry for 2 mins. Remove from wok; cover, keep warm. Heat remaining oil in wok over high heat; stir-fry beans until skin starts to wrinkle, 1 minute. Add gai lan stems and edamame; stir-fry for 1 minute or until stems are almost tender. Add gai lan leaves; stir-fry until just wilted. Arrange greens on a platter. Top with chicken mixture; drizzle with cooking liquid. Sprinkle with green part of onion, seeds and chilli.