If you have a ceramic hob, then an electric Wok will be your answer to successful stir fries.

This dish is fast and simple, healthy and delicious. Skip the chicken for a great side, or vegetarian dish..

TIP : Make a larger portion than you think will be enough for you, because the vegatables shrink down, and you may wish you had made more.

Ingredients per person

  • 1 large chicken thigh – cubed and patted dry with a paper towel or two
  • 1 teaspoon fresh grated (or sliced) root ginger
  • 1 clover coarsely chopped garlic clove
  • 1 tablespoon of chopped salad onions (spring onions) – optional – must be dried after washing or the oil will splutter
  • 3-4 tablespoons olive oil (mixed with sunflower oil to bring to higher temperature without smoking)
  • 1 carrot sliced
  • Soy Sauce to taste
  • 1 large bowl of freshly chopped cabbages and Kale
  • 1 large Portobello Mushroom – cut into chunks
  • 1 cup of chicken stock

 

  1. Heat the oil and add the grated ginger, and garlic and spring onions if using
  2. Stir until just beginning to brown – this flavors the oil for the chicken
  3. Add the chicken and stir till browned
  4. Add more oil on the side if it gets a little dry
  5. Add the carrot slices, and stir fry a little more
  6. Add a tablespoon or more of dark soy sauce to keep moist until carrots just begin to cook
  7. Cook chicken through (takes about 10 minutes of high heat and stirring all the time)
  8. Add the mushrooms, heat through and stir in well
  9. Add the chopped vegetables and stir in well
  10. Add the stock, bring to boil, and stir well, Put lid on wok and turn down heat
  11. Continue to cook until cabbages are just tender to your liking
  12. Serve immediately with or without rice

 

 

 

 

 

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