175 large carrots, peeled
175g large leeks, washed and trimmed
175g French green beans, trimmed
340g boneless chicken or ready prepared stir-fry chicken or turkey
4tbsp light soy sauce
4tbsp sunflower oil
4tbsp oyster sauce
225g fresh beansprouts
2tbsp chicken stock
2tbsp medium-dry sherry
1/2 -1tsp cornflour
1tbsp chopped parsley
50g cashew nuts

1 Peel and cut the carrots into thin sticks. Wash and slice the leeks thinly. Top, tail and halve the beans. Place all these ingredients ready on a board. Marinade the chicken with the soy sauce until required.

2 Heat the oil in a large frying pan or a wok, until very hot, add the carrots, leeks and beans. Stir-fry for 2 minutes before adding the chicken in soy sauce and continue for another 2-3 minutes.

3 Blend together the stock, sherry and cornflour until smooth. Add the oyster sauce, beansprouts and sherry mixture, plus seasoning to taste, to the pan and stir fry for another 1-2 minutes while the sauce thickens slightly. Sprinkle with the parsley and nuts just before serving.