For a light Chinese-style meal without the rice, this is the perfect way to use up leftover cooked chicken (breast or thigh) and potatoes. If you’d prefer a vegan version substitute the chicken for 60g unsalted cashew nuts
300g potatoes, cooked and sliced into small wedges
2 tbsp rapeseed oil
100g mushrooms, sliced
125g baby corn, sliced lengthways
1 red pepper, cut into thin strips
1 tsp Chinese five-spice seasoning
2 pak choi, sliced
2 spring onions, sliced
2 - 3 tbsp light soy sauce
170g cooked chicken, shredded
1 tbsp sesame seeds
Sea salt and black pepper to season
Heat up a wok or large frying pan on the hob. Add the oil, heat for 1 minute and stir fry the potato wedges for 3 - 4 minutes.
Add the mushrooms, baby corn and red pepper and stir fry for a further 3 minutes.
Sprinkle in the five-spice, stir well and then add the pak choi and spring onion and continue to stir fry for 2 - 3 minutes. Add the chicken and soy sauce and stir fry until heated through.