200g small pak choy (trimmed and sectioned)
80g chicken breast (shredded)
6 slices carrot (cut into flower design)
½ no red chilli (sliced)
2 cloves garlic (sliced)
1 tbsp cooking oil
¼ tsp salt
¼ tsp sugar
¼ tsp ground white pepper
1 tsp sesame oil
- Heat up a wok with 1 tbsp of cooking oil, saute the sliced garlic and chilli until fragrant.
- Add in the shredded chicken, stir-fry until the chicken turn white.
- Add in small pak choy, carrot and seasonings.
- Constantly stir-frying on high heat until well combined.
- Dish out and serve.