BASIC CHICKEN & VEGETABLE STIR FRY
| INGREDIENTS 2 tablespoons peanut oil (see note) 3 chicken breast fillets, trimmed, cut across the grain into thin strips 1 brown onion, cut into thin wedges 1 red capsicum, deseeded, cut into thin strips 250g button mushrooms or mushroom caps, sliced 1 bunch broccolini, cut into 4cm lengths 2cm piece fresh ginger, peeled, finely grated or chopped 2 garlic cloves, finely chopped 2 fresh birdseye chillies, deseeded if desired, thinly sliced 2 tablespoons salt-reduced soy sauce 1 1/2 tablespoons oyster sauce 1 tablespoon water 100g bean sprouts, to serve Coriander leaves, to serve Cooked white rice or noodles, to serve | HOW TO MAKE
1.Heat wok over high heat for about 1 minute (see note). Add 1 tablespoon of the oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until very hot. Add half the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through (see note). Transfer the chicken to a plate and set aside. Add about half the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.
2.Add the remaining oil to the wok and heat over high heat until hot. Add the onion and capsicum and stir-fry for 2 minutes (see note). 3.Add the mushrooms and broccolini and stir-fry for a further 2 minutes. Add the ginger, garlic and chillies. Season with salt and stir-fry for 1 minute or until aromatic (see note). 4.Add the soy sauce, oyster sauce and water and toss for about 1 minute. Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp. 5.Remove the wok from the heat, toss through the bean sprouts and coriander and serve the stir-fry immediately with cooked rice or noodles. |
NOTES
Variations/Optional:
1) Prawn, asparagus and corn stir-fry: Replace the chicken with 500g medium green prawns, peeled with tails left intact and deveined. Replace the mushrooms and broccoli with 2 bunches of asparagus, trimmed and cut into 5cm lengths, and 230g (2 trays) fresh baby corn. Add the leaves from 1 bunch of fresh coriander with the sprouts.
2) Pork stir-fry with bok choy and celery: Replace the chicken with 500g pork mince. Leave out the capsicum and replace the mushrooms and broccoli with 1 bunch baby bok choy, leaves separated and washed, and 4 celery sticks, diagonally sliced. Replace the oyster sauce with 1 tbs of hoi sin sauce.
3) Lamb stir-fry with Asian greens: Replace chicken with 500g lean lamb steaks (Trim lamb, eye of loin, fillet, round or topside) cut across the grain into thin strips. Add 2 medium carrots, diagonally sliced, with the onion. Leave out the broccoli and add 1 bunch choy sum, washed and coarsely chopped, after stir-frying the mushrooms for 1-2 minutes. Stir-fry for 2-3 minutes before returning the lamb to the wok with the combined sauces and water. Leave out the bean sprouts.
Variations/Optional:
1) Prawn, asparagus and corn stir-fry: Replace the chicken with 500g medium green prawns, peeled with tails left intact and deveined. Replace the mushrooms and broccoli with 2 bunches of asparagus, trimmed and cut into 5cm lengths, and 230g (2 trays) fresh baby corn. Add the leaves from 1 bunch of fresh coriander with the sprouts.
2) Pork stir-fry with bok choy and celery: Replace the chicken with 500g pork mince. Leave out the capsicum and replace the mushrooms and broccoli with 1 bunch baby bok choy, leaves separated and washed, and 4 celery sticks, diagonally sliced. Replace the oyster sauce with 1 tbs of hoi sin sauce.
3) Lamb stir-fry with Asian greens: Replace chicken with 500g lean lamb steaks (Trim lamb, eye of loin, fillet, round or topside) cut across the grain into thin strips. Add 2 medium carrots, diagonally sliced, with the onion. Leave out the broccoli and add 1 bunch choy sum, washed and coarsely chopped, after stir-frying the mushrooms for 1-2 minutes. Stir-fry for 2-3 minutes before returning the lamb to the wok with the combined sauces and water. Leave out the bean sprouts.
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