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 Pak Choi, Chicken & Mushroom Stirfry

Chicken, thinly sliced (leave out if you vegetarian)
Pak choi, wash then trim the bottoms and split into 4-6 pieces length ways depending on size.
Chestnut mushrooms, sliced
Peppers, thinly sliced
1 inch of fresh ginger root, grated.
garlic cloves (to taste, anywhere between 1 and 4, crushed or thinly sliced.
1 red chilli pepper thinly sliced, or half a teaspoon of dried (leave out if you do not like it hot)
1 tablespoon of vegetable oil
80ml oyster sauce
1 tablespoon of soy sauce

Plus boiled rice or noddles to serve.


Heat up your wok and add about 1 tablespoon of vegetable oil.
Add the Chicken and stir fry until cooked through and remove from the pan,
Add the peppers & mushrooms and stir for 2 mins.
Add the ginger, garlic and chilli and stir for a minute,
Return the chicken to the pan and then add the Pak choi and keep stirring for about 1 min.
Pour in the soy sauce and oyster sauce.
Make sure everything is nicely coated adding more oyster and soy sauce if you wish.

Serve immediately.

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