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Al-Ahram Weekly 21 - 27 October 1999 Issue No. 452 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 21 - 27 October 1999 Issue No. 452
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Chicken stir-fry
By Moushira Abdel-Malek
Ingredients:
500gms chicken breast fillets (strips)
1 tsp crushed garlic
2 tsp fresh ginger (grated)
1 cup of each: button mushrooms (sliced), shredded Chinese cabbage, canned baby corn, sliced spring onions, sliced green beans, julienne-sliced zucchini
2 tbsp soy sauce
2 tbsp chili sauce (optional)
2 tbsp oil
Small pinch of salt
Marinade: 1 tbsp soy sauce + 1 tsp crushed garlic + 1 tsp grated fresh ginger + pinch of pepper
Method:
Marinate the chicken overnight in the fridge in above-mentioned marinade. Prepare all ingredients before you start cooking. Heat a stainless steel or a non-stick wok. Add the oil then add the ginger and the garlic. Stir for seconds then add the marinated chicken strips. When they colour brownish and their liquid dries, add the spring onions. Stir-fry for one minute then add the green beans. Stir-fry for two minutes then add the cabbage. Stir-fry for one minute then add the zucchini. Stir-fry for one minute, then add the mushrooms. Stir-fry for two minutes then add the baby corn and finally stir-fry for one minute. Add the sauces and the salt. Stir to combine. Remove from heat and serve immediately with steamed rice.Note: Stir-frying should be over high heat all through.
