- 3 cups Basmati Rice
- 50g Fried Mian Jin Balls
- Quarter Savoy Cabbage
- 1 Red Capsicum
- 1 Kai-lan (Chinese Broccoli)
- 1 Garlic Clove
- 1 Onion
- 1 Lee Kum Kee Honey Soy
- Wash and cook the basmati rice. If using a rice cooker, add 5 cups of water for fluffy, perfectly cooked rice.
- Use a small paring knife to poke a slit in each mian jin ball about halfway through. Place the balls in a large bowl of water and allow it to soak for 20 min before being added to the stir fry. Rotate the balls if necessary to ensure they are evenly soaked.
- Chop the cabbage, red capscicum, kai-lan, garlic and onion. Separate the kai-lan leaves and stalks as they will require different cooking times.
- Lightly spray a fry pan with canola oil and place it on high heat. Once the oil is hot, add the garlic and let it brown. Next, add the onion and stir until it starts to brown.
- Add the kai-lan stalks and continue to stir.
- After 2 minutes, add in the chopped cabbage and stir.
- After another 2 minutes, reduce the heat to medium and add in the kai-lan leaves.
- After 1 minute, or when the kai-lan leaves have all wilted, add the chopped red capsicum and continue to stir.
- After another minute, add in the mian jin balls. Lightly squeeze each ball to remove excess water before adding it to mix. Add the honey soy sauce (note the sauce does not have any meat in the ingredients).
- Allow the mix to simmer for a minute and then serve with the freshly cooked rice.
Brands and product used
- Lee Kum Kee - Ready Sauce Honey Soy Chicken