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This recipes is for 4.
Ingredients:
| 1/2lb Chicken Filllet (cut into small cubes, or uncooked peeled prawns) |
| 1 medium Carrot (peeled and cut into small cubes) |
| 1 large Green Pepper (cut into small cubes) |
| 3 pcs Bamboo Halves(cut into small cubes) |
| 2-3 pcs Dried Chillies (optional) |
| 2tbs Vegetable Oil |
| 2tbs Oyster sauce |
| 1tsp Sesame Oil |
| 1tbs Light Soy Sauce |
| 1tbs Chinese Rice Vinegar or Dry Sherry |
| 2 cloves Garlic (finely chopped) |
| 1 small pcs Ginger (finely shredded) |
| 1/2lb Roasted or Deep-Fried Cashew Nuts |
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Instructions:
| 1. | Heat the oil in wok until hot and fry ginger, garlic and chillies to flavour the oil. |
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| 2. | Add chicken or prawns and fry for 3 to 4 minutes until nearly cooked. |
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| 3. | Add all the vegetables and fry for 2 minutes, then add the oyster sauce, sesame oil, soy sauce and rice wine (or sherry). |
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| 4. | Once cooked, dish up the stir-fry, garnish with the cashew nuts, and serve. |
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