Saturday, April 25, 2009

Stir Fry of Chicken, Ginger, Asparagus and Cashews

Recipe Courtesy of "Spirit House" cooking school


3 tbsp vegie oil
500 gms (1.10lbs) of Chicken thighly, thinly sliced ( not not cubed)
1 small red onion, finely sliced
6 cloves of garlic, VERY finley chopped
1/2 tsp ground white pepper (freshly ground is best)
2 tbsp finely sliced.. then chopped ginger
2 tbsp kecap manis
2 tbsp fish sauce
1 tbsp palm sugar (or brown sugar)
1 bunch of asparagus, cut in half
1 red capsicum (red pepper) cut into strips
spring onion sliced
half a cup of roasted cashews

In a wok, heat vegie oil until hot. Add onion and chicken, stir fry one minute. Add garlic and ginger, stir fry one minute. Add oyster sauce, fish sauce, sugar and pepper, stirfry until the chicken is just cooked. Add asparagus and red capsicum, stir fry one minute. Toss through cashews.

Transfer to serving plate, garnish with spring onion and serve with jasmine rice

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