Mmm... Chinese food

Thankyou Bonita for the lovely neck stretch at the end of Wednesday's lunchtime class - I feel as right as rain now!
For dinner on Wednesday night I was inspired by the suggestion of beef and blackbean to spruce up a regular dish of my own and make it more PLAN-friendly.

Blackbean Chicken Combination
approx 500g free range chicken thighs
bok choy (left over from the blue eye and green nam jim the other night)
bean sprouts (ditto)
green beans (left over from Sunday night)
asparagus (left over from the soft boiled eggs and asparagus)
spring onions
grated (unpeeled) carrot
red capsicum
rice bran oil (rice bran oil has a very high smoke point and no flavour)
light soy (I don't know how much... not more than a Tbs? A sploosh?)
dark soy (only a tsp of this as it is quite high in sugar)
2 heaped tsp of chilli bean sauce
sesame oil (a few drops, 1/2 tsp max)
japanese rice wine vinegar
chinese rice wine (a sploosh in the sauce and a double sploosh to deglaze)
grated ginger
sliced ginger
grated garlic clove
heaped tsp of cornflour (cornflour maintains its characteristics at a higher heat than plain flour)

Method
I roughly chopped the bok choy, halved the asparagus, just tipped the green beans cut the capsicum into long, thin lengthwise strips
Slice the chicken thighs and throw in the sauces, wine, vinegar, grated ginger and garlic, mix and set aside
You want the wok HOT then add the oil.
I first fry the sliced ginger to flavour the oil.
Then add in order, letting the wok heat back up in between vegetables - asparagus, green beans, grated carrot (if carrot is sliced, it goes in first), capsicum, bok choy. Remeber to vigorously swoosh it about with your wok chun (aka wok shovel or Neil Perry uses a ladle; I'm not convinced by the ladle)
Add a pinch of salt, a pinch of sugar if you want, 1/2 c. of water, slam on the lid, shake a bit, leave to steam for a minute or two. (The salt and the sugar help keep the vegetables brightly coloured and shiny. Remember stir-fried vegetables should still have CRUNCH!)
Stir through your beansprouts then empty the whole lot onto your plate and return wok to heat.
Get it HOT!
Throw in the chicken. Put the cornflour in the dirty chicken bowl, add about 1/2 of COLD water, stir to dissolve the cornflour. Return the mind and hands to the chicken. Just push it around until you can't see anymore pinkbits. Add the cornflour water. Allow the sauce to thicken, toss the vegetables back in, mix chicken into veg then return to plate.
I like to deglaze (it also helps clean the pan) with some additional rice wine, pour that over the dish. (I served it with rice for the husband). Ta da!
And here's a picture!