Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Arrange greens on a large platter. Top with chicken mixture; drizzle with cooking liquid. Sprinkle with green part of onion, seeds and chilli.
Your folders
myfoodandfamily.com
Your folders
cooking.nytimes.com
4.0
(83)
Your folders
foodandwine.com
5.0
(6.3k)
Your folders
taste.com.au
5.0
(4)
5 minutes
Your folders
taste.com.au
5.0
(21)
25 minutes
Your folders
kasiakines.com
Your folders
delicious.com.au
15 minutes
Your folders
cooking.nytimes.com
4.0
(223)
Your folders
lemonsandanchovies.com
5.0
(2)
8 minutes
Your folders
thecompletesavorist.com
5.0
(2)
Your folders
thewoksoflife.com
4.9
(14)
3 minutes
Your folders
taste.com.au
4.5
(4)
10 minutes
Your folders
cooking.nytimes.com
4.0
(61)
Your folders
cooking.nytimes.com
5.0
(679)
Your folders
thewoksoflife.com
4.8
(6)
5 minutes
Your folders
healthyfood.com
5.0
(2)
Your folders
goodhousekeeping.com
15 minutes
Your folders
bbcgoodfood.com
10 minutes
Your folders
kathysvegankitchen.com
5.0
(9)
20 minutes