Chinese?????

I made this next recipe because we love Chinese food, and I was feeling tentatively, apprehensive, about cooking something so 'exotic'. I was still at this point 11 months off buying my first and admittedly only 'Chinese cookbook' and it took a further 18 months or so before I had the guts to cook much else other than variations of this dish, which I will get to in another blog. So here you are - Chicken Stir Fry - Wow how exotic, right? Told you I started simple!

Chicken Stir Fry

3 tbsp evoo
4 scallions (spring onions) thinly sliced
3 carrots, julienned
1 yellow bell pepper seeded and cut into long, thin strips
¼ cup soy sauce
2 tbsp port wine mixed with 1 tbsp corn starch
4 chicken breasts cut into strips
½ cup Vegetable stock

1. Heat 1 tbsp of the oil in a wok or skillet, add the scallions and stir fry for 1 minute

2. Add the remaining oil, carrots and pepper, and stir fry over a high heat for 2-3 minutes add soy sauce, port mixture and chicken strips and stir fry for 3-4 minutes.

3. Add the stock and continue stir frying for 1-2 minutes until liquid thickens slightly.


Our personal preference was that this needed a little more soy sauce - again I am only including the original recipe used, I've said it before and I'll probably say it again, recipes are a guide line we all like different flavours, textures and smells - so all I can do is tell you what I did where and why, you can then make the choice for yourself, more or less, or something else?