We love stir frys in our house, usually the significant other and I will use brown rice, but with the daughter and her fiancee coming over tonight, they insist on noodles!
- 4 chicken fillets cut into mouth sized pieces and popped in dish
- 2 cm cube of ginger grated and added to chicken
- 2 tbsp light soy sauce added to chicken
- 1 heaped tsp of chinese five spice added to chicken
- mix all around, cover and pop in fridge
- (should have done this last night so flavours get a chance to marinate, but tastes will still be good)
- 1/2 big carrot grated
- 1 red onion finely sliced
- 100g mushrooms sliced
- 175g baby corn sliced in half
- sugar snaps left whole
- 1/4 red cabbage sliced
The other and I cook this differently to each other, I guess his way is probably the proper way, but I like my way best – apologies to natural stir fry cooks!
I find the wok too heavy to toss about, so I use wooden spoons to continuously and vigorously move veggies whilst cooking.
I will sometimes add small amounts of oil as I’m cooking if I feel the veggies are sticking to the wok a bit.
- heat small amount of vegetable oil in a wok till smoking
- add sugar snaps and sweetcorn and cook for a couple of minutes
- add mushrooms and cook for another couple of minutes, remembering to be vigorous with them
- add the onion and cabbage, cook for another couple of minutes and continue moving them about
- add carrot for another couple of minutes
- empty contents into a bowl and cover over with a tea towel
- add sesame oil to wok and wait for it to smoke
- add chicken to wok and continuously stir round until cooked
- when cooked add noodles and sauce for a minute, tossing continuously
- add veggies back in, and keep tossing all the food for about a minute
- Serve and enjoy
Trying to lose! 