Stir fry vegetables with chicken or pork.
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | millilitres | 2 tsp Sunflower oil. |
| 1 | large | Onion, peeled and chopped. |
| 2 | Carrots peeled and cut into | |
| Fine match sticks. | ||
| 25 | Cm 1 inch piece of fresh | |
| Root ginger peeled and | ||
| Finely chopped. | ||
| 1 | Clove garlic, crushed. | |
| 275 | grams | 10 oz chicken breast or pork |
| Fillet cut into fine strips | ||
| Quarter white cabbage finely | ||
| Chopped | ||
| 100 | grams | 3,5 oz mushrooms sliced. |
| 250 | grams | 8 oz bean sprouts. |
| 15 | millilitres | 1 tbsp dry sherry |
| 30 | millilitres | 2 tbsp soy sauce. |
Directions
Heat the oil in a wok or large non-stick frying pan, and stir fry the onion, carrots and ginger for 3 minutes stirring continuously. Add the garlic and stir for another minute. If using chicken or pork, remove the vegetables from the pan and fry the meat for 3 minutes. Return the vegetables to the pan with the cabbage, mushrooms and bean sprouts and stir fry for 2 minutes. Add the sherry and soy sauce, then cover and cook for 4 minutes.