Preheat oven to 200°C (180°C fan-forced)

Cut shallow cross into the flat side of each chestnut shell

Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open

Once cooked, remove chestnuts from the heat

While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath. Cut chestnuts into quarters

To make stir-fry sauce, combine all ingredients in a bowl. Set aside. Heat 2 tsp oil in a wok over high heat. Add chestnuts and stir-fry for 2 minutes until golden. Using a slotted spoon, transfer to a plate and set aside

Heat 1 tbsp oil in the wok over high heat. Add half the beef and stir-fry until evenly browned. Transfer to a plate. Repeat using 2 tsp oil and remaining beef. Set aside

Add onion, garlic, ginger, chilli, snow peas and bok choy stems to wok. Stir-fry for 2 minutes. Toss through bok choy leaves and 2 tbsp water, cover and cook for 1 minute. Toss through beef, chestnuts and stir-fry sauce. Serve with rice or noodles