SIZZLING SWEET AND SOUR STIR-FRY

This is my kids’ favourite and I must admit to being extremely partial to it myself. It’s sweet, thanks to the pineapple, yet the ginger and spring onions give it added bite and nutritional value. It’s hard to get enough veg for everyone into one wok, so I cook the noodles separately, then just mix them with the chicken and vegetables at the end.

SERVES 4 PREP 15 MINS COOK 15 MINS FOR THE STIR-FRY

● ● 2tbsp neutral-tasting oil 2 large chicken breasts, finely sliced

1 large carrot, cut into thin batons

1 red pepper, cut into strips 175g (6oz) baby corn, cut in half diagonally

200g (7oz) asparagus tips, cut into 4cm (1½in) lengths 100g (3½oz) bok choi or similar, cut into wedges A bunch of spring onions, whites and greens separated, cut into rounds

3 garlic cloves, finely chopped 10g (¼oz) root ginger, finely chopped into matchsticks 200g (7oz) fresh pineapple, diced

1tsp sesame oil

A few sprigs of coriander, finely chopped

FOR THE SAUCE

3tbsp soy sauce

1tbsp rice wine (Shaoxing or mirin) 1tbsp rice wine vinegar

1tbsp hot sauce or 1tsp chilli flakes

1tsp sesame oil

1tsp honey or kecap manis (sweetened soy sauce)

50ml (1¾fl oz) pineapple juice Salt

TO SERVE

2 packs of cooked noodles (around 550g/1lb 4oz) or 200g (7oz) medium egg noodles

First, whisk all the sauce ingredients together and season with salt.

Cook the noodles according to the packet instructions.

Heat half the oil in a large wok. When the air above the oil starts to shimmer, it will be hot enough. Add the chicken and stir-fry very quickly until the chicken is just cooked through. Remove from the wok.

Add the remaining oil and again, wait for the air to shimmer. Add the carrot, pepper and baby corn and stir-fry for several minutes, until the carrot is almost cooked. Add the asparagus tips, bok choi and spring onion whites along with the garlic and ginger. Continue to cook until the vegetables are al dente and the leaves of the bok choi have wilted down.

Return the chicken to the wok and add the pineapple. Pour over the sauce and simmer, stirring constantly, until everything is piping hot. Carefully stir in the noodles and spring onion greens. Divide among four large plates and sprinkle with sesame oil and coriander.