- For chicken & mushroom sauce: Combine stock, cornflour, Kimball Oyster Flavoured Sauce, light soy sauce, salt and pepper, stirring until well mixed. Set aside. Heat oil in a wok and fry ginger and garlic until golden brown. Add chicken, stir fry for 5 minutes, then add mushrooms. Cook 5 minutes, add prepared gravy mix and bring to the boil. Once thickened, take pan off the heat.
- For Kimball Angel Hair mixture: Fry garlic in oil over medium heat till golden brown. Turn off heat and transfer garlic & oil into a small bowl, set aside. In a large mixing bowl, combine the Kimball Oyster Flavoured Sauce, thick caramel sauce, light soy sauce, white pepper and sugar, stirring until well mixed.
- Meanwhile, bring a large pan of water to the boil. Add 1 teaspoon salt and place Kimball Angel Hair and pak choy into the water. Cook 3 minutes until tender. Drain well and drop Angel Hair Kimball and vegetables into the sauce mixture, tossing well. Drizzle in garlic and oil.