Published Friday, 15 January, 2010 by MIchael Lofthouse
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
Thank you to Amy who uploaded this glorious looking Pomegranate Chicken Salad to www.studentrecipes.com. Recipe: goo.gl/OVT4ak
for when there seems to be nothing in the fridge
only costs a few pounds to make and only takes about 5 mins!
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