This is a versatile stir fry that you can make with any vegetables. I add in broccoli, zucchini and red peppers when we have them. The carrots replace the red peppers in the winter and spring adding the sweet counterpart to the whole flavour of the stir fry. Tatsoi is a delicate green. I chop the stems into pieces and add them with the cabbage. But the tops, I leave whole and add right before serving so that they are only slightly braised. I have included chicken in the recipe. This can be omitted. Ingredients olive oil 750 g chicken thigh fillets, cut into strips 2 egg whites, lightly beaten ½ cup cornflour 3 cloves garlic, chopped or put through a press 2 onions, thinly sliced or 1 large leek or a bunch of green onions 4 medium sized carrots and/or 1 red sweet capsicum, cut into match sticks 2 heads of Tatsoi, remove tops and set aside, dice stems into 1 cm pieces 1/2 head of cabbage, cored and thinly sliced 2 tbsp soy sauce 2 tbsp sherry 1 tbsp oyster sauce 2 tbsp sesame seeds
Method 1. Heat the wok until very hot, add 1 tbsp of the oil and swirl to coat the side. Dip a quarter of the chicken strips into the egg white and then into the cornflour. Add to the wok and stir-fry for 3-5 minutes or until the chicken is golden brown and just cooked. Drain on paper towels and repeat with the remaining chicken, reheating the wok and adding a little more oil each time. 2. Reheat the wok, add 1 tbsp of the oil and stir-fry the onion, carrot and/or capsicum and garlic over medium heat for 4-5 minutes, or until the vegetables are softened slightly. If using green onions, wait and add with the cabbage. Add cabbage and tatsoi stems, continuing to stir. Increase the heat to high and add the soy sauce, sherry and oyster sauce. Toss the vegetables well. If you like more sauce, just add soy, sherry and oyster sauce (double the amount of soy and sherry to the amount of oyster sauce). 3. Return the chicken to the wok and toss over high heat for 1-2 minutes to heat the chicken and make sure it is entirely cooked through. Add sesame seeds. Toss the Tatsoi leaves through the chicken mixture, and serve immediately over rice or udon noodles.