You’ll love this easy little stir-fry with some steamed rice; it’s a quickie after a hard day at the office. The addition of the hot bean paste really adds to the complexity of flavour in this stir-fry.
Heat a wok until it is just smoking. Add the oil and, when hot, stir-fry the chicken in batches until the meat begins to brown. Add the chilli, ginger and hot bean paste and stir-fry until fragrant. Deglaze the wok with shaoxing and then add the snow peas, soy sauce, sea salt and sugar. Add the stock and simmer for 2–3 minutes, or until the sauce has reduced and the chicken is tender. Stir in the spring onion to serve.
© 2008 All rights reserved. Published by Murdoch Books.