Ingredients

• 2 tbsp Sake
• 3 tbsp light soy sauce
• 1 dessertspoon rice wine vinegar
• 120g dried soya pieces
• 1 medium onion, chopped into long thin pieces
• 2 cloves of garlic, crushed
• 1 red chilli pepper, finely sliced
• thumb-sized piece of fresh ginger, grated
• 2 teaspoons brown sugar
• 100g peanuts, roughly crushed
• 2 to 3 heaped teaspoons cornflour (aka corn starch)
• 150g button mushrooms
• 100g green beans, mange tout, peppers or baby sweetcorn
• 50g water chestnuts

Directions

1. Mix the soy sauce, vinegar and sake together in a bowl.
2. Add the soya pieces and mix thoroughly to ensure every piece is evenly coated.
3. Stir in 300ml water, and microwave, loosely covered, for four minutes on full power.
4. Chop the top of the onion off and slice into thin vertical segments. Chop off the root-bit so all the pieces separate, and add to the bowl.
5. Mix in the garlic, chilli pepper, ginger, sugar and peanuts.
6. Mix the cornflour with 100 ml of water and stir into the chicken. 2 teaspoons will give you a fairly thin sauce, use 3 for something thicker.
7. Add the mushrooms, other vegetables and water chestnuts, then cook for another 4 minutes on full followed by 4 on half.