Ingredients:
11/2 tablespoons of peanut oil
half a kilo of chicken stir-fry strips
2 crushed garlic cloves
a small piece of ginger – make sure to peel and grate it first
4 green onions cut diagonally
a long red chilli that has been deseeded and finely chopped
a bunch of choy sum that has been trimmed and chopped
2 tablespoons of oyster sauce
a third of a cup of roasted cashews
half a cup of Thai basil leaves
steamed rice to serve.

Method:
1. Start by heating a wok over a high temperature until it’s hot. Add two teaspoons of the peanut oil and swirl until the wok is coated.
2. Add half of the chicken strips to the wok and stir fry for two to three minutes or until the chicken is browned.
3. Transfer the cooked chicken to a bowl. Repeat the same process with another 2 teaspoons of oil and the remaining chicken.
4. Add the remaining teaspoons of peanut oil to the wok. Throw in the garlic, ginger, onions and chilli and stir fry for another 30 seconds or so.
5. Begin to cook steamed rice.
6. Add the choy sum and again stir-fry, this time for a minute or until it looks bright green. The chicken now goes back into the wok, along with the oyster sauce which you can just pour evenly over the mix. Stir fry for another minute or until all the ingredients look well combined.
7. Add in the cashews and basil leaves and stir them through.