Chinese-style chicken with kumara mash

1 Chop kumara in chunks then boil until tender. Drain then mash, adding milk and spread, until smooth.

2 Heat oil in a wok or large non-stick frying pan set over a high heat. Add garlic, spring onions (white part only) and sliced coriander stems to pan. Stir for a few seconds or until garlic is translucent. Add chicken mince to pan, breaking it up with a wooden spoon, and cook for 1 more minute or until browned. Season mince mixture with freshly ground black pepper.

3 Add capsicums to frying pan then stir in soy sauce and oyster sauce. Cook for 2 more minutes or until most of the liquid has evaporated. Remove pan from heat and stir in grated carrots and bean sprouts.

4 Divide sang choy bow mixture and kumara mash among 4 serving plates. Garnish with coriander leaves and sliced green parts of spring onions then serve.