Chef Henry Yan,
Dim Sum Garden
Mango adds a sweet touch to this colourful stir-fry that uses snow peas, gai lan and other greenhouse vegetables from WenKai Liu.
Ingredients
4 celery stalks, cut diagonally into 1″ slices
1 cup snow peas
1 head gai lan, roughly chopped
2 tsp canola oil
1 small head broccoli, cut into small florets
1/2 red onion, cut into 1/4″ slices
1 8 oz can water chestnuts, drained
1 14 oz can baby corn, drained
1 red pepper, cut into 1″ pieces
1 mango, peeled and sliced
1/2 tsp salt
1/2 tsp sugar
1 Tbsp cold water
Hoisin Chicken
2 tsp canola oil
4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce
4 Tbsp hoisin sauce
Method
Vegetables
- In a large pot, bring 8 cups water to a boil over medium-high heat.
- Blanch celery, snow peas and gai lan for 90 secs. Strain in colander. Set aside.
- In a wok, heat oil over medium-high heat.
- Stir-fry broccoli for 3 mins.
- Add blanched vegetables, remaining vegetables and mango. Stir continuously.
- Add salt, sugar and 1 Tbsp water to wok. Cook for 5 mins, stirring continuously until vegetables are crispy and tender.
Hoisin Chicken
- In large frying pan, heat oil over medium-high heat.
- Season chicken breasts with salt and pepper.
- Sear both sides of chicken, about 2 mins per side.
- Add soy sauce and reduce heat to medium.
- Cook for 5 mins more or until chicken is cooked throughout.
- Remove from heat and brush chicken with hoisin sauce. Let sit for 3 mins and cut chicken diagonally into 1/2″ slices.
Assembly
- Top vegetables with chicken and serve.
Yield 4 servings