In preparation for last night’s dinner and with great excitement, I plucked a few Nantes carrots, one bok choy and the first handful of snow peas from our permaculture garden.
I can assure you it’s a wonderful feeling to be able to add fresh ingredients to your cooking from your very own garden. Such a simple pleasure achieved in a single moment but done in full appreciation of the previous months of preparation, care and waiting.
This recipe doesn’t necessarily call for those particular vegies and you could in fact put any number of vegies into this recipe. It would still taste wonderful. The trick with stir-fry is to ensure you have all the ingredients cut up and ready to go. This includes having your rice ready as this dish only takes around 10 minutes to cook and tastes best when cooked quickly and not overdone.
Lucky for us the apprentice chef was home last night and cooked us up….Chicken and Basil Stir-fry 750g sliced chicken 2 tbls olive oil 8 shallots cut into smaller pieces * 1 tbs grated ginger 2 pressed garlic cloves seeded and diced chilli to taste * 1/2 cup chicken stock 1/4 cup oyster sauce 2 tbs lime juice * 1 tbs brown sugar 4 shredded kaffir lime leaves * 250g bean sprouts (and/or any other cut up vegies you like) * steamed Jasmine rice Heat a wok on high. Add a little oil and cook chicken in batches until lightly browned. Set aside. Heat remaining oil, add shallots, ginger, garlic and chilli and cook for 30 seconds until fragrant. Pour in stock, oyster sauce, lime juice, sugar, kaffir leaves and hard vegies (like carrots). Stir, bring to the boil and simmer for 5 minutes. Return chicken to the wok and reheat for 2 minutes. Toss through soft vegies (bok choy, snow peas, bean sprouts etc) and basil and serve immediately with rice. * from the garden