Chinese Cabbage Stir-Fry
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Per portion
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For 1 portion
- Chicken breast125 g
- Bean sprouts50 g
- Carrots50 g
- Bell pepper1 Stk
- Mushrooms white50 g
- Leek1 Stk
- Garlic cloves1 Stk
- Ginger½ cm
- Soy sauce1 tbsp
- Oyster sauce½ tbsp
- Sesame oil½ tbsp
- Vegetable oil¾ tbsp
- Cornstarch¼ tbsp
- Water30 ml
- Salt1 tsp
Step by step
- 1
Slice chicken breast into strips, mix with salt, pepper and a little starch.
- 2
Slice carrots, bell pepper and leek into fine strips, mushrooms into slices.
- 3
Finely chop garlic and ginger.
- 4
Heat vegetable oil strongly in a wok, sear chicken sharply and remove.
- 5
Briefly sauté garlic and ginger in the wok.
- 6
Add carrots, bell pepper, leek and mushrooms, stir-fry 4–5 min while tossing.
- 7
Return bean sprouts and chicken to the wok.
- 8
Add soy sauce, oyster sauce and starch dissolved in water, briefly bind.
- 9
Drizzle with sesame oil and serve over rice.
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