It is not necessary to tell you how much of anything to put in really is it?
Just use as much as what you like as possible and leave out anything you don’t like, replace it with something else, common sense prevails.
Never overcook anything, never burn anything and never undercook pork, chicken, mussels or prawns. Cooking is not rocket science.
Never over salt anything, if you do, bin it, it cannot be recovered, therefore taste your food regularly during cooking. Never taste pork, chicken, mussels or prawn dishes until the meat/fish is cooked unless you want to get food poisoning, collapse and die. This is not a good idea because it causes all sorts of problems, like sorting out funeral arrangements, sending bereavement cards out, inheriting loads of ornaments and crap out that you don’t really want and binning them with sentimental pangs, not to mention all the emotional baggage and financial stuff that goes along with it.
Raw chicken breast cubed
Button mushrooms halved
An onion sliced
White cabbage thinly sliced
Chilli chopped fine
Garlic chopped fine
Chinese leaf sliced
Fish Sauce, tablespoon of.
Cumin, one teaspoon (optional).
Pop the mushrooms into a non stick wok and cook without oil or water for 20 minutes.
Add a teaspoon of olive oil. Add the onions, stirfry for a couple of minutes on high, add the white cabbage, bamboo shoots & water chestnuts, chilli & garlic & peanuts. (+ cumin of desired) Stirfry a couple of minutes, add the chicken and half a cup of boiled water witrh the fish sauce. Cook for 5 minutes, add chinese leaf, cook stir for another 5 minutes.
Extra taste can be added with Marmite or Oxo or Polish All purpose dried chicken stock powder.