Chicken, Mushroom and Spring onion stir fry (serves 2)
2 tsp vegetable oil
3 cloves garlic, crushed or finely chopped20g ginger, crushed or finely chopped
2 large chicken breasts, sliced finely
200g mushrooms, quartered
90ml white wine (dry preferably)
165g spring onions, sliced thickly
180ml chicken stock
50ml dark soy sauce
2 rounded tsp plain flour, mixed with water
Salt sugar and pepper to taste
1. Heat the oil in a large wok. Stir fry the ginger, garlic and chicken for 3 minutes. Add the mushrooms and cook for another 3 minutes. Add the spring onions and wine and cook for another 3 minutes.
2. Add the chicken stock and soy sauce and cook for 3 minutes. Add the flour mixture and cook for a further 2 minutes, or until sauce is thickened enough. Season to taste and serve, with rice or noodles.