12oz boneless, skinless chicken breast cut into strips
1 1/2 green and/or red pepper, julienned
baby corn, husked and cut into pieces
2 medium carrots, cut into 1/2 inch rounds
1 bunch pea tendrils, chopped roughly into small pieces
1 bunch kale, swiss chard, broccoli rabe, mustard or other greens, removed from stem and sliced into thin ribbons or 2 cups thinly sliced cabbage
2 cloves garlic, crushed and minced
2 scallions, thinly sliced on the diagonal
Cook the rice according to package directions.
Mix together the hoisin sauce, soy sauce, water and sesame oil in a small bowl.
Heat a wok or large frying pan over high heat then add 1 Tablespoon peanut oil. Add the chicken and stir fry for 3 minutes or until chicken is cooked through. Remove from wok and set aside.
Reheat wok, add the remaining tablespoon of peanut oil and stir fry the carrots for 3 minutes. Add the green pepper and stir fry for 2 minutes. Add the pea tendrils and greens and stir fry quickly until wilted. Add the corn and garlic and stir fry for 1 minute. Add the scallion, sauce mixture and chicken and stir fry to combine and heat through.