Sizzling Shoyu Chicken & Cabbage

Ingredients

• 1 clove garlic, finely grated
• 1 small knob ginger, finely grated
• 1 teaspoon tobanjan (Chinese hot bean paste)
• 1 tablespoon miso
• 2 1/2 tablespoons soy sauce
• 1 1/2 tablespoons mirin
• 1 teaspoon sesame oil
• 1 pound (450 g) boneless chicken thigh, cut into bite-size pieces
• 1 tablespoon sesame oil
• 5 – 6 medium leaves cabbage, cut into bite-size pieces
• 5 oz (150 g) your choice of mushrooms (I used both shimeji and enoki mushrooms this time)
• 2 oz (60 g) carrot, julienned
• 2 oz (60 g) nira (garlic chives), cut into 2” (5 cm) long
• Shredded dry chili, optional