Ready to Cook

All my ingredients lined up to make Chicken and Bean Stir-fry.

¼ cup oyster sauce
2 tablespoons fish sauce
1½ tablespoons brown sugar
2 tablespoons canola oil
1 brown onion, halved, cut into thin wedges
2 cloves garlic, thinly sliced
3-5 cm piece of ginger, peeled, finely grated
½ teaspoon Chinese Five-spice powder
500g chicken mince
2 medium carrots, peeled, halved lengthways, sliced diagonally
1 bunch snake beans, cut into 6 cm lengths (You can use 100g green beans, halved)
½ (900g) wombok (Chinese cabbage) roughly chopped
2 tablespoons sesame seeds, toasted
Steamed jasmine rice, to serve

1. Prepare vegetables and rice
2. Combine oyster sauce, fish sauce and sugar in a small jug. Heat a wok over high heat. Add oil. Swirl to coat. Add onion, garlic and ginger. Stir-fry for 2 minutes or until onion has softened.
3. Add five-spice and mince. Stir-fry for five minutes or until mince is almost cooked through.
4. Cook carrots in micro wave while mince is cooking. Add beans to mince and stir-fry for 3 minutes or until just tender. Add cooked carrots.
5. Add oyster sauce mixture. Stir-fry for 1 minute. Add wombok. Stir-fry for 2 to 3 minutes or until wombok is tender.
6. Top with sesame seeds. Serve with rice.