Fast Recipes

Tony Tan's stir-fried chicken with Chinese olive vegetable

We've added an utterly addictive Chinese condiment to this simple stir-fry.

By Tony Tan
  • Serves 2 - 4
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Stir-fried chicken with Chinese olive vegetable
Chinese olive vegetable is an utterly addictive condiment made with a combination of cooked mustard greens and Canarium album, a semi-tropical fruit resembling an olive, but not related. There are several brands available from Asian grocers; look for Sin Guo Olive Vegetable Hong Kong or HP Brand Olive Vegetable.


  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp light soy sauce
  • 250 gm chicken thigh fillets, thinly sliced
  • 1 tbsp vegetable oil
  • 1 garlic clove, thinly sliced
  • 15 gm ginger (about 3 cm), thinly sliced
  • 2 tbsp Chinese olive vegetable (see note)
  • 200 gm snow peas, trimmed
  • 100 ml chicken stock
  • 2 spring onions, cut into 5 cm lengths


  • 1
    Combine oyster sauce, Shaoxing, soy and a pinch of salt in a bowl. Add chicken and stir to coat. Leave for 10-20 minutes to marinate
  • 2
    Heat oil in a wok over medium-high heat. Add garlic and ginger, and stir-fry until fragrant (20 seconds). Add chicken and marinade to pan and stir-fry until starting to colour (2-3 minutes). Add olive vegetable and snow peas, toss for 30 seconds to coat and combine, then stir in stock.
  • 3
    Increase heat to high, add spring onion and cook until snow peas and spring onion are just tender (1-2 minutes). Season to taste and serve.


Chinese olive vegetable is available from select Asian supermarkets. Substitute 1 tbsp chopped black olives.