For a vegan version of this dish replace the chicken with cubes of well-dried extra-firm tofu.



Method

• Freeze the chicken for 30 minutes until very firm, then cut into 2.5cm cubes.

• Mix the chicken, soy sauce and cornflour. Marinate for at least 5 minutes or up to 24 hours refrigerated.

• Heat your wok or large sauté pan over high heat until very hot then add the oil, swirling around the pan. When it’s almost smoking, add half the chicken, in a single layer over the bottom and sides of the wok, then cook without stirring for 2-3 minutes.

• When the underside is a rich, golden brown, stir-fry by tossing it with a large metal spoon or wok spatula for a further 3 minutes until brown on all sides and cooked through (nick a couple of cubes with a knife to check).

• Transfer to a dish with a slotted spoon, leaving behind as much oil as possible, then repeat with the next batch.

• Peel and grate the ginger.

• Cut the trimmed, seeded peppers, pak choi and spring onions into 2.5cm pieces, keeping the leafy green parts of pak choi and spring onions separate from the white firm parts.

• Reheat the oil in the wok, scraping the bottom with a metal spoon or spatula to loosen tasty residue in the bottom.

• When hot, add the ginger and white parts of the spring onion. Stir-fry over high heat for 10 seconds, then add the white parts of the pak choi and the red and yellow peppers and stir-fry for 30 seconds.

• Reduce the heat and add the chillies, miso , broth or water, chicken with its juices, and the green parts of the pak choi and spring onions. Stir-fry for 30 seconds to wilt the greens, then add the nuts and turn off the heat. Check the seasoning, add soy or a pinch of salt if needed.

• Serve with rice.
  
  Adapted from To Life! Healthy Jewish Food by Judi Rose and Dr Jackie Rose