Chicken with broccoli and oyster sauce

Adapt as you see fit but the broccoli soaks up the sauce really nicely.

Serves 4 at least

8 boneless, skinless chicken thighs, cut across the grain into pieces.
1 head broccoli, florets cut off and halved if necessary, tough outer part of stem removed by cutting into the base with a knife then peeling it back, then stem sliced
1 large carrot, peeled and sliced diagonally, thickly
1 bunch asparagus, bases cut off then cut into 1.5 inch lengths
1 small tin bamboo shoots
4 garlic cloves, peeled and finely chopped
2 tbsp vegetable oil
1 tsp sesame oil
1 tsp cornflour
1 tsp fish sauce
1 tsp japanese rice vinegar (or any vinegar)
2 tsp soy sauce
3 tbsp oyster sauce
Ground pepper

Place the chicken in a bowl with the cornflour, fish sauce, vinegar and 1 tsp of the soy sauce.  Use your hand to mix around then leave while you blanch the vegetables.

Get a large pan of water boiling.  Add the vegetables in the following order, assuming the heat is high and the water returns to a simmer fairly rapidly.  Carrot slices, two minutes later the broccoli stem and florets, 2 minutes later the asparagus stems then 1 minute later the asparagus tips.  Drain 30 seconds later.  The vegetables should still be firm at this stage.

Get the oils very hot in a large wok and stir fry the chicken until cooked though and no longer raw-looking.  You don't need to colour it.  Add the garlic and stir.  Add the vegetables including the bamboo shoots, the remaining 1tsp of soy sauce and the oyster sauce and stir-fry/cook for 5 or 10 minutes or until the vegetables are tender but still with some bite. 

Finish with a grinding of pepper, taste and adjust the sauce if needed, and serve with rice.