Oyster Sauce Chicken with Baby Pak Choi

Chicken breast was cut into medallions and then into strips, and stir-fried in sunflower oil until very slightly browned. The vegetables were pre-prepared, which took about fifteen minutes. The ingredients were: four baby pak choi, three mushrooms, one onion, half a yellow pepper, two medallions of root ginger, cut into thin strips, chopped garlic, and a handful of whole cashews. 

The pak choi leaves were separated from the white stems, the yellow pepper was cut into strips, as was the onion. The mushrooms were sliced. All the vegetable ingredients were decanted into a glass bowl and soused in a little rice wine, and a couple of tablespoonsful of oyster sauce. The ingredients were stirred occasionally during the half hour before the vegetables were added to the wok.

I tend not to cook at the really high heat found in chinese kitchens, so the stir-fry took about nine minutes altogether, At a really high heat, five minutes would be enough.  

A spiral of dark soy sauce was written on the plate before the contents of the wok were served. 

Oyster Sauce Chicken with Baby Pak Choi

Oyster Sauce Chicken with Baby Pak Choi (minus the ginger and mushrooms, plus thinly sliced white cabbage)