This quick and easy stir fry recipe is perfect for a midweek supper!
1 large Organic Onion sliced
Two Peppers (any colour) sliced in strips
Tin of Beansprouts
5 pieces baby corn chopped
3 Cloves Garlic
1 Inch Fresh Ginger grated
4 Spring Onions chopped for decoration.
1/2 Tbsp Chinese Five Spice
100 ml Oyster Sauce
10 ml Rice wine (or white wine vinegar)
50 ml Hoisin Sauce
2 Tbsp light soy sauce.
3 Tbsp Sesame Oil
Noodles or Rice to accompany.
Take a wok or large frying pan add half the oil and heat on the hottest setting of your hob.
Batch fry the chicken strips setting aside as you go.
Then add the remaining oil onion, garlic and ginger, fry for a minute before adding the peppers baby corn and five spice stirring vigourously. Add the rice wine and cook briefly before adding the soy sauce, oyster and hoi sin. Stir the cooked chicken into the pan and reduce the heat to medium for two minutes before serving with the spring onions sprinkled on top. You can also spice this up with some fresh chilli or Sriracha sauce if you like!