This ubiquitous dish is found on every Thai restaurant menu up and down the country (UK), it's one of those dishes that gets overlooked in favour of something more exotic, spicier and perhaps ''more traditionally" Thai. However, it's one of the healthiest stir fries out there with lightly cooked crunchy vegetables, low fat- high protein chicken and mushrooms and immune boosting ginger and chillies.
The ginger is used as a vegetable meaning this stir fry is full of fragrant and peppery ginger flavours. Easy to make, very quick to cook, colour and packed with flavour, it made a great weekday dinner.
For two people use:
- two small chicken breasts, cubed
- 1 small onion, cut in slivers
- 3/4 spring onions, cut in inch long pieces
- a large piece of ginger, peeled (2-3 inches long) and cut into thin slivers
- a handful of Chinese wood/jelly ear mushrooms, soaked in hot water until soft then drained and cut into strips
- 3 cloves garlic, peeled and finely chopped
- 3 small red chillies, chopped
- a pinch of sugar
- a big splash of light soy sauce
- a big splash of oyster sauce
- a small splash of fish sauce
- a small splash of vegetable oil for frying
Get the oil heated up in a wok until it's nice and hot, throw in the onion and stir fry, letting it get some colour. Next in goes the chicken, stir frying for a couple of minutes until it's white and mostly cooked through. Add the garlic and spring onions next, giving them a quick turn in the wok. Now add in the mushrooms, ginger and chillies and mix well.
Finally add the sugar and three sauces, toss everything to get it well coated and serve- it shouldn't take more than five minutes to cook.
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