Chicken & Prawn Stir-Fry With Black Bean Sauce & Coriander

Cut the chicken into finger-sized pieces. Heat 3 tablespoons of the oil in a wok over a high heat. Add the garlic and ginger and stir-fry until fragrant and golden.

Add the black bean sauce, Chinese 5-spice, shaoxing wine or sherry, soy sauce, salt, sugar and chicken, then fry until the chicken is browned but not fully cooked through.

Remove the chicken pieces with a slotted spoon and keep them warm.

Add a little more oil if needed, then the red pepper, chillies, green beans, mangetout and mushrooms. Cook for a minute or so, then put the chicken back in the wok and add the prawns, bean sprouts and 100ml of water.

Let the mixture bubble, add the cornflour paste and cook until the chicken is cooked through and the sauce has thickened to a silky, clear honey-like consistency that clings to the chicken.

Stir in the coriander and spring onions and remove from the heat.

Serve with steamed jasmine rice and chilli oil or soy sauce.