Ingredients 3 tsp Garlic, pureed 1 tblsp Oyster sauce ½ tblsp Soy sauce 1 tsp Salt ½ tsp Cornflour 400 gm Chicken breast, sliced 200 gm Snow peas or garden peas 200 gm Bok choy, stalks and leaves sliced separately 200 gm Mushrooms, sliced 200 gm Water chestnuts, sliced 1 red Capsicum, sliced 1 medium Onion, sliced 150 gm Bamboo shoots, sliced 150 gm Bean sprouts 1 tblsp Cornflour 1 tsp Oyster sauce ½ litre Chicken stock Salt and freshly ground black pepper Method Mix the garlic, oyster sauce, soya sauce, salt and cornflour in a bowl. Add the chicken slices and mix well to ensure the chicken is well coated. Refrigerate for 2 hours. In a large wok, stir fry each of the vegetables (except the bean sprouts) separately in a little hot olive oil for about 2 minutes each, then keep aside in a bowl, Similarly fry the bean sprouts but only for 1 minute. Add to the bowl. Remove the chicken from the marinade and stir fry in a little hot olive oil until cooked (around 3 to 4 minutes. Return all the vegetables to the wok and mix well. Combine the oyster sauce, cornflour and chicken stock in a jug and then add to the wok. Season and bring to a simmer. Serve immediately.