Ingredients

350 g (12 oz) chicken breast fillets, sliced
2.5 cm (1 in) root ginger, grated
1 clove garlic, crushed
1 red chilli, chopped finely
100 g (4 oz) Chinese leaf, shredded
150 g (5 oz) exotic mushrooms such as oyster and shiitake
150 g (5 oz) chestnut mushrooms, sliced
750 ml (1 pt 5 fl oz) hot vegetable stock
1 x 200g can bamboo shoots, drained and sliced finely
2 tbsp each of dry sherry and light soy sauce
1 tbsp rice vinegar
3 tbsp cornflour mixed with 4 tbsp cold water
1 spring onion, sliced
1 handful coriander, chopped

Heat a wok over a high heat and add 1 tbsp oil. Add chicken and stir-fry for 4-5 minutes until pale golden. Add ginger, garlic and chilli and stir-fry for a few seconds. Add Chinese leaf and mushrooms and stir-fry for 1 minute. Add hot stock, bamboo shoots, sherry, soy sauce, vinegar and cornflour mix. Bring to boil and simmer for a further minute. Garnish with spring onion and coriander.

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus