Best Stir Fry.
Impressive, Simple, Quick and Easy.
Difficulty Level: easy
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
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.
Stir Fry – KEEP AT CONSTANT LOW – MEDIUM HEAT THROUGHOUT COOKING.
Take a Wok
Add a bit of oil
Add 1 spoon each of garlic and ginger puree – Fry for 30 secs.
Add Chicken Breast Strips or Peices – Fry till they are white and dont look raw on the outside.
Add White ends of Spring Onions(Save your green ends for later though) – Fry for 2 Mins
Add Green and Red Chili Rings – Fry for 2 Mins
Add Green, Red & Yellow/Orange pepper strips – Fry for 3 Mins
Add Baby Corn – Fry for 4 Mins
Add Mange Tout – Fry for 3 Mins
Add Bean Sprouts – Fry for 2 Mins
Add few glugs of Soy Sauce – Fry for 1 min
Add your fave thai green paste/sauce fry for 2 – 3 mins.
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.
Preperation time – 10 Mins
Cooking Time – 25 Mins
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