Chinese inspired Stir Fry

Cook Time:

20 - 30 minutes

Serves:

5 - 6 people

Chinese inspired Stir Fry

2 dessert spoons gluten free flour
1 dessert spoon powdered fenugreek
1 dessert spoon paprika
1 teaspoon powdered turmeric
2 free range chicken breasts
1 large carrot
1 thumb sized piece of fresh ginger, peeled and shredded
150 g brown mushrooms
2 red peppers (capsicum)
2 medium-sized bok choi
1 jar bamboo shoots
2 teaspoons Chinese 5 spice
4 dessert spoons gluten free soy sauce
400 millilitres vegetable stock
A couple of twists of salt and pepper
40 g cashew nuts

Start by preparing your ingredients, beginning with the vegetables. Use a dry brush to remove any earth from the mushrooms then remove the inner stem (you can use this to make vegetable stock) and quarter the smaller ones, dice the larger ones into bite sized pieces and set aside. Then peel, top and tail the carrot before shredding, peel and shred the ginger and set aside in separate bowls. Continue with the bok choi, washing them thoroughly before cutting off the bottom stem where the roots were and then slicing across the stems to create bite sized pieces, then set aside. Finish the vegetables with the peppers, cut into the top of the pepper and cut around the green stem then pull out and discard. Use a sharp knife to cut from the top down along the inside white bit that stands proud of the flesh, then repeat at the next one removing the flesh, cutting into small squares and setting aside until you have finished the peppers. Finally, for the vegetables, take 4 dried Thai chillies and chop them fine then set aside.

Continue with the chicken by removing any fat or sinew, then slice across to create long, thin strips. In a bowl, add the gluten free flour, paprika and turmeric then mix together thoroughly. Heat 4 dessert spoons of sesame oil in a wok, then take a handful of the chicken strips, roll in the flour mix to completely coat then add to the wok. Allow to sizzle for a minute before turning then sizzle another minute before taking out of the wok and placing on kitchen paper in a bowl. Repeat until you have done all the chicken, you may have to add another dessert spoon of oil as you go.

When done, add the shredded ginger and carrot and stir fry for a minute, then add mushrooms and stir fry for 2 minutes adding powdered fenugreek and salt/pepper as you do so. Then add the peppers and stir fry for a minute before adding the chopped bok choi and repeating. Add the stock, Chinese five spice, chopped chillies, cashew nuts, bamboo shoots and soy sauce, bring to a simmer and cook for 10 minutes. Then add the chicken and cook for a further 10 minutes, regularly stirring the ingredients and when done serve with rice.