Garlic is a wonderfully versatile vegetable, and is also ascribed as having many healthy properties. This recipe can be adapted to use other meats, with scallops, prawn and pork all being suitable.
| Ingredients | Serves 4 |
| Chicken breast | 400 gm |
| Bell pepper | half a small red one |
| Garlic finely chopped | 1 tspn |
| Light soy sauce | 1 tbspn |
| Oyster sauce | 1 tbspn |
| Rice wine | 1 tbspn |
| Corn flour (cornstarch) | 1 tspn |
| Sunflower oil | 2 tbspns |
| Sesame oil | 1 tspn |
| Coriander leaves chopped for garnish |
Slice the chicken breast and cut into bite-sized pieces. Dice the bell pepper. Finely chop the garlic. Mix the soy sauce, oyster sauce, and rice wine (you can use sherry as a substitute). Mix corn flour with cold water in a separate container and have all the ingredients ready before starting to cook.
Heat wok, add sunflower oil and swirl to spread oil. Turn down to low heat and stir-fry garlic for a few seconds. Do not let it brown or it will taste bitter.
Increase heat, add bell pepper and stir-fry for one minute. Add chicken meat and stir-fry for 30 seconds. Pour in the mixed seasonings, stir in the corn flour mixture very slowly, stirring until the sauce begins to boil and thickens. Sprinkle sesame oil over the food, garnish with coriander and serve immediately with rice.
