For the first time last night, I did not fancy a spicy asian dish. I wanted something tasty and I wanted rice with it. It must be an asian thing that you HAVE to have rice if not everyday, every few days…or perhaps it’s just me! So, dinner was a quick stir fry of chicken, oyster mushrooms, tofu and oyster sauce.
• 1 piece of chicken breast (sliced)
• 3 cloves garlic (minced)
• a thick slice of ginger (minced)
• 1 white onion (quartered)
• Oyster mushrooms
• Ready fried tofu
• half a sweet Italian red pepper (sliced length wise)
• 2tbsp oyster sauce
• 1tbsp sunflower oil
• 1tbsp sesame oil
• 1tsp cracked black pepper
• Plain flour (seeing as I did not have cornflour to hand)
1. In a wok, heat both the oils and add the onions. Sauté for 2 mins before adding the chicken and the cracked black pepper.
2. Once the chicken is cooked or even slightly brown, add the minced garlic and ginger. Fry this for another 2 mins before adding the tofu, oyster mushrooms and oyster sauce.
3. In a glass, mix 1 tsp of plain flour to 100ml of water. Add this slowly into the wok while stirring. If you see that the mixture is getting too thick, don’t panic, just add more water. You may need to adjust the taste by adding salt if need be.
4. Add the sliced red peppers just before serving so you get a crunchy texture.
Yet another dish without salt and only 15 mins from wok to table!