Suan Yong Chao Ji Liu

Slice the fresh chicken meat into bite-sized pieces, approximately ½ inch thick, and set aside.

Trim the string beans by removing both ends, then cut into 2-inch lengths; if using peas, measure out 100 g and set aside.

Heat a wok or large skillet over high heat until it is very hot, then add oil and swirl to coat the cooking surface.

Add the sliced chicken pieces to the hot wok and stir-fry continuously until they are no longer pink and cooked through, approximately 4-5 minutes.

Push the cooked chicken to the side of the wok, then add the mashed garlic to the center and stir for 30 seconds to release its aroma.

Add the sliced button mushrooms and string beans (or peas) to the wok, then toss everything together thoroughly.

Stir-fry the chicken and vegetables together over high heat for 3-4 minutes until the vegetables are tender-crisp and heated through.

Taste and adjust seasoning with salt and white pepper as needed, then serve immediately on a plate.