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
- Heat the oil and add the grated ginger, and garlic and spring onions if using
- Stir until just beginning to brown – this flavors the oil for the chicken
- Add the chicken and stir till browned
- Add more oil on the side if it gets a little dry
- Add the carrot slices, and stir fry a little more
- Add a tablespoon or more of dark soy sauce to keep moist until carrots just begin to cook
- Cook chicken through (takes about 10 minutes of high heat and stirring all the time)
- Add the mushrooms, heat through and stir in well
- Add the chopped vegetables and stir in well
- Add the stock, bring to boil, and stir well, Put lid on wok and turn down heat
- Continue to cook until cabbages are just tender to your liking
- Serve immediately with or without rice
Filed under: Easy Recipes • Made Recipes - Anita Make Again • Poultry • Vegetarian
