• 480 g chicken fillet, finely sliced
  • 3 tsp sunflower oil
  • 3 cloves garlic, crushed, chopped
  • 100 g ginger, in fine strips
  • 80 g mixed peppers, sliced
  • 80 g onions, sliced
  • 30 g shitake mushrooms sliced (fresh or dried)
  • 80 g baby corn, halved, par-boiled
  • 2 dsp soy sauce
  • 1 dsp oyster sauce
  • 0.5 dsp black soy sauce
  • 0.25 tsp sugar
  • 30 ml chicken stock or water


  • Bring the wok to a medium heat, add the oil, garlic and ginger and stir until there is a fragrance.
  • Add the chicken and stir for one minute before adding the peppers, onions, shitake mushrooms and baby corn.
  • Season with soy sauce, oyster sauce, black soy sauce and sugar. Then add some chicken stock, pouring it around the side of the wok and stir for just a minute.
  • Do not overcook the vegetables they should be crunchy.
  • Serve with jasmine rice.


Recipe courtesy of Dine in Dublin. Dine in Dublin 2014 will showcase the best the city has to offer with a selection of well-known chefs and restaurants. For more information and the latest news, including confirmed restaurants, activities and booking information, visit