Chicken Stir Fry
A time honoured favourite, particularly for a quick and easy weeknight dinner.
2-3 tbs vegetable oil
2-3 cloves garlic, finely chopped
250g pork neck or chicken, finely sliced
100g fish cake sliced into 5mm thick pieces (optional and available from Asian grocers)
10 medium green prawns, shelled, deveined and halved length ways
1/2 medium cabbage, shredded, 1cm width OR equivalent amount of Chinese cabbage, choy sum or bok choy, sliced into 4 cm pieces
3 tbs thick soy (sometimes called caramel soy but is NOT kicap manis or dark soy)
2 tbs oyster sauce
1 tbs light soy
500g hokkien noodles
2 cups chicken stock or water
Heat oil in a medium sized wok and sauté garlic until slightly golden. Combine pork, fish cake and prawns in wok and stir fry until cooked through and then add cabbage. Stir fry for a further 2 mins.*
Add caramel soy, oyster sauce, light soy, noodles and chicken stock or water. Simmer until cabbage and noodles are just tender and stock has reduced a little. Serve immediately.
* If using other Asian greens (which are a more watery vegetable), add at the end while noodles are simmering, so as not to overcook the vegetables. You want them to retain a nice crunch.
Poached Marron, in a forest salad with baby watercress, pine nettles, fennel and with warm kipflers,...