We’ve been cooking a lot of stir fries lately – they’re easy and quick to prepare, you can use whatever you have in the fridge, you only need one cooking pan and dinner is on the table within minutes.
It’s convenience food but way better than anything you could heat up out of a box.
You could substitute the chicken with prawns, beef fillet, firm tofu cut into squares or fried tofu puffs.
INGREDIENTS
400 grams chicken thighs, trimmed, and cut into small pieces.
100 grams cauliflower, cut into florets
100 grams green beans, trimmed and cut into pieces
100 grams cabbage, shredded
1 onion, peeled and diced
1 clove garlic, peeled and minced
1/2 teaspoon minced ginger (optional)
2 tablespoons light soy sauce, plus 3-4 tablespoons extra for serving
1 tablespoon Shaoxing wine
Few drops sesame oil (optional)
1 tablespoon corn flour
1 packet noodles suitable for stir frying e.g. hokkien or flat rice (kway teow) noodles, prepared as per packet instructions.
2 Birds Eyes chillis
METHOD
Marinate chicken in soy sauce, Shaoxing wine, sesame oil, black pepper and cornflour for at least half an hour or overnight in the fridge.
Make dipping sauce by chopping up chillis and adding to 3 tablespoons light soy sauce.
Heat up a wok or large fry pan. Add one tablespoon of vegetable oil and fry garlic, ginger and onion over low heat for a couple of minutes, stirring occasionally.
Brown chicken, stirring occassionally, then add beans, cauliflower and cabbage. Stir to combine. Put lid on and turn down heat. Let cook for a couple of minutes.
Take lid off pan and set lid aside. Add noodles to pan, stirring vigorously to combine for a couple of minutes until the noodles are heated through and browning nicely.
Serve immediately with dipping sauce. I like adding the chillis directly to my plate as per the photos but you can just dash a few drops of the now hot soya sauce over your noodles for a less explosive experience.
