Directions

To Prep

1. Marinate chicken in corn flour, dry sherry and ginger for 30 mins.
2. Wash and cut Chinese mustard, discarding any old or tough leaves.

To Cook

1. Heat ½ tbsp oil in a wok, add garlic and Chinese mustard, stir-fry for 2 mins. Remove from wok.
2. Heat remaining oil in a wok and stir-fry chicken for 5 mins.
3. Add oyster sauce and vegetables, combine well.
4. Serve with rice or noodles.