- 1 Bunch Spring
Onions
- 3 Celery
Sticks
- 1 Green Pepper
- 100g (4 oz)
Cauliflower Florets
- 2 Carrots
- 175g (6 oz)
Button Mushrooms
- 4 Boneless
Chicken Breasts
- 30ml (2 tbsp)
Sesame or Vegetable Oil
- 10ml (2 tsp)
Cornflour
- 30ml (2 tbsp)
Dry Sherry
- 15ml ( 1
tbsp) Soy Sauce
- 15ml ( 1
tbsp) Hoisin Sauce
- 5ml ( 1 tsp)
Soft Brown Sugar
- 150ml ( 1
pint) Water
- 75g ( 3 oz)
Unsalted Cashew Nuts
- Salt and
Freshly Ground Pepper
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- Prepare the
vegetables. Trim the spring onions and slice them into thin rings.
Trim the celery and slice finely
- Halve the
green pepper, remove the core and seeds and slice the flesh into
thin strips. Divide the cauliflower florets into tiny sprigs
- Peel the
carrots, then grate into thin slivers, using the coarse side of
a box grater, or cut into matchstick size strips. Wash the mushrooms
thoroughly and then wipe dry and cut into fine slices.
- Skin the
chicken and cut into bite-sized strips about 4cm ( 1½"
) long, using a sharp knife.
- Heat the
oil in a wok or deep frying pan, add the prepared vegetables and
stir-fry over a brisk heat for 3 minutes. Remove with a slotted
spoon and set aside.
- In a jug,
mix the cornflour to a paste with the sherry ,soy sauce and Hoisin
sauce, then add the sugar and water
- Add the chicken
strips to the pan and stir-fry over a moderate heat until lightly
coloured on all sides. Pour the cornflour mixture into the pan
and bring to the boil, stirring continuously , until thickened.
- Return the
vegetables to the pan. Add the cashew nuts and seasoning to taste,
and stir-fry for a further few minutes.
- Serve immediately
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