This spring I have planted in my greenhouse a lot of spring onions and now they're ready to be eaten. They are so fresh that when taken into your hands you are hearing the sound of crushing them. Their color is so green, their taste is so intense, they look so home raised. How could you not desire to eat them?
I made this recipe couple of times before. Always with remarkable result. Couple of months ago I bought a wok after a lot of researches. This was one of my first recipe to try how my new wok was working. Although I do not have how to compare with other woks, the result was satisfactory. Cooking Asian dishes is very healthy. This is because cooking Asian style, you only cook the food for couple minutes this, preserving vitamins in vegetables. It is also very quick if you don't count the time to cut all the ingredients into small pieces. This is not a spicy dish nor a sweat one. It is a savory dish with a nutty taste that I like very much. It is served with the rice and flavor it with a delicate aroma.
Ingredients:
- 650g chicken breast (sliced in small portions)
- 50g cashew (each half cut in 2-3 pieces)
- 2 red bell peppers (cut and sliced)
- 3 garlic cloves (finely sliced)
- 8 spring onions (cut in 2-3cm portions)
- 2 tablespoons peanut oil
- 1/2 tablespoon salt
- 1 tablespoon Chinese rice wine
- 1 teaspoon sesame oil
- 2 teaspoons soya sauce
- 1/2 teaspoon corn starch (maizena)
- 4 teaspoons oil
Directions:
- Mix all ingredients for the sauce until well combined.
- Salt the chicken .
- Heat 1 tablespoon peanut oil in a wok and fry half of the chicken for 2-3 minutes until the meat changes its color to white.
- Remove the fried chicken from the wok and repeat the process, heating the 2nd tablespoon of peanut oil and frying the 2nd part of the chicken breast.
- Take the chicken out of the wok.
- Fry the cashew and the red bell peppers for 1 minute.
- Add garlic, spring onions and fry them for another minute.
- Put back the fried chicken in the wok.
- Add sauce and mix.
- Fry for 3-4 minutes.
Recipe insipred from Wok - Filippelli, Marin, page 76.
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