Recipe by Amy Beh

Ingredients
150g kale (Hong Kong kailan)
100g sweet snow peas
100g carrot, cut into desired shapes
200g deboned chicken meat, cubed
2 thin slices old ginger
1 tbsp sesame oil
1/2 tbsp oil

Seasoning (A):
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1/2 tsp sesame oil

Seasoning (B):
1/2 tsp salt
1/2 tsp sugar
1/2 tsp light soy sauce

Method
Marinate chicken with seasoning (A). Slice off fibrous parts of the kale stem and cut slantwise into thick slices. Blanch snow peas and carrots in hot boiling water. Add a pinch of salt and sugar.

Remove, put into cold running tap water. Drain. Heat oil and sesame oil in a wok, fry ginger till fragrant.

Put in marinated chicken meat and stir-fry for two minutes. Add kale, snow peas, carrots and seasoning (B). Fry briskly for 1 to 2 minutes. Dish out and serve hot.