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Categories:
chicken bean sprouts carrots scallion mushrooms pepper ginger root bamboo shoots corn cobs celery sticks Coriander Jeanette sesame oil turmeric red onion batch Squid Sauce oyster sauce nutmeg salt vetsin snow peas
Viewed: 9 - Published at: 4 years agoIngredients
- 1 kg chicken thighs cut into bite-sized pieces
- 1 cube Tofu cut into 3x3x3 cm
- 200 grams bean sprouts cut diagonally cut into 15-mm-thick slices
- 3 pieces carrots diagonally cut into 15-mm-thick slices
- 1 bundle scallion diagonally cut into 15-mm-thick slices
- 6 pieces dried mushrooms cut into 15-mm-thick slices
- 1 tablespoon douchi (Fermented Black Beans)
- 1/2 each piece red & yellow Bell Pepper diagonally cut into 15-mm-thick slices
- 100 grams fresh ginger root minced fine
- 100 grams bamboo shoots
- 8 pieces baby corn cobs
- 2 sticks celery minced fine
- 2 sticks Coriander
- 1 piece Madame Jeanette
- 2 tablespoons Dark Sesame Oil
- 1 tablespoon Turmeric
- 1 piece red onion halved lengthwise and cut into 15-mm-thick strips
- 1 batch Potato Starch
- 2 tablespoons Squid Sauce
- 2 tablespoons Oyster Sauce
- 1 tablespoon Nutmeg
- 1 tablespoon Salt
- 1 tablespoon vetsin (Mono Sodium Glutamate / MSG)
- 200 grams snow peas or sugar snaps diagonally cut into 15-mm-thick slices
Method
- Soak the dried Mushrooms 10 minutes in lukewarm water and cut them in slices.
- Heat the Wok maximally.
- Steam or parboil the carrots, bell peppers, snow peas / sugar snaps, and onion for 1,5 minutes.
- Stir-fry the mushrooms, chicken, carrots, bell peppers, and snow peas / sugar snaps for 3 minutes at maximum heat.
- Add the rest of the ingredients and stir for 2 minutes.
- Dissolve an amount of potato starch in minimum cold water and bind the dish as required.
- Serve with (egg) noodles or rice.
