Impressive, Simple, Quick and Easy.

Difficulty Level: easy

0 Prep
0 Cook
0 Total
0 Serving

Ingredients

  • USE AS MUCH OR AS LITTLE OF EACH INGREADIENT AS YOU LIKE
  • Cooking Oil – I use sunflower as olive oil is to good to fry with and to strong a flavour.
  • Garlic Puree
  • Ginger Puree
  • (Or fresh in you can be bothered mincing and chopping)
  • Chicken Breast – Cut into strips or peices.
  • Spring Onions – Rings
  • Green and Red Chilis – Thin Rings
  • Green, Red, Yellow/Orange peppers – Strips
  • Baby Corn on Cobs
  • Mange Tout
  • Bean Sprouts
  • Soy Sauce
  • Your Fave Thai Green Paste/Sauce
  • Corrinander
  • Rice.

Instructions

  1. Rice – Boil your rice at the same time so you can add as soon as you have finished cooking your meat and veg stir fry.

  2. Stir Fry – KEEP AT CONSTANT LOW – MEDIUM HEAT THROUGHOUT COOKING.

  3. Take a Wok

  4. Add a bit of oil

  5. Add 1 spoon each of garlic and ginger puree – Fry for 30 secs.

  6. Add Chicken Breast Strips or Peices – Fry till they are white and dont look raw on the outside.

  7. Add White ends of Spring Onions(Save your green ends for later though) – Fry for 2 Mins

  8. Add Green and Red Chili Rings – Fry for 2 Mins

  9. Add Green, Red & Yellow/Orange pepper strips – Fry for 3 Mins

  10. Add Baby Corn – Fry for 4 Mins

  11. Add Mange Tout – Fry for 3 Mins

  12. Add Bean Sprouts – Fry for 2 Mins

  13. Add few glugs of Soy Sauce – Fry for 1 min

  14. Add your fave thai green paste/sauce fry for 2 – 3 mins.

  15. Meanwhile, drain your rice of excess water and add to the wok, stir rice and meat/veg together and add a some corrinader. Stif corriander in and finally add your saved green ends of spring onions.

  16. Preperation time – 10 Mins

  17. Cooking Time – 25 Mins

Find More:

Explore More: