Ingredients:
6 baby bok choy
8 stems Chinese broccoli
150g (5 oz.) rice stick noodles
2 tablespoons oil
375g (12 oz) chicken fillets, cut into strips
2-3 cloves garlic, crushed
5cm piece ginger, grated
6 spring onions, cut into thin pieces
1 tablespoon sherry
1cup (90g/3 oz.) bean sprouts

FOR SAUCE:
2 teaspoons cornflour
2 teaspoons soft brown sugar
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil

Method:
Remove the tough outer leaves from the bok choy and the Chinese broccoli. Cut the leaves and the stems into small pieces. Wash them well, drain and dry them thoroughly.

Place the rice stick noodles in a heatproof bowl and cover it with some boiling water. Soak for about 5 to 8 minutes, or until it becomes softened. Rinse, then drain it. Cut it into short lengths. using scissor.

Meanwhile, to make the sauce, mix the cornflour and the soy sauce until it forms a smooth paste, then stir in the oyster sauce, the brown sugar, the sesame oil and 1/2 cup (125ml/4 fl oz.) water.

Heat the wok until it becomes hot, add the oil and swirl it all around to coat the side.

Stir-fry the chicken, the garlic, the ginger and the spring onion in batches over high heat for about 3 to 4 minutes, or until all the chicken is cooked. Then remove it from the wok. and set aside

After that, add the chopped bok choy, the Chinese broccoli and the sherry to the wok, cover and steam for about 2 minutes, or until it is wilted. Then remove from the wok.

Add the sauce to the wok and stir until it will be glossy and slightly thickened. Return the chicken, the vegetables, the noodles and the bean sprouts to the wok, and stir until it is well heated through.

Rice Sticks Stir Fried with Chicken and Greens Recipe