When we got married my good friend got us a fabulous wok. I’ve wanted one for ages and it was the ideal opportunity. It is magnificent, and non-stick, and has a flat bottom. And we’ve never been able to use it properly until now – over two years on! It didn’t work on an oil-fulled range, and it didn’t work on a ceramic conduction hob – in both cases it didn’t get enough direct heat to get the pan hot enough. Now that we’re living in a house with The Appliance I was finally able to make a proper stir fry, and I am enormously happy about it.
2 inch piece root ginger, grated
a bunch of spring onions, chopped
a squeeze of chilli from a tube
2 chicken breasts, chopped
2 courgettes, chopped
one small can bamboo shoots
one small can water chesnuts, halved
one pack of mangetout
one pack beansprouts
3 tbsp soy sauce
Grease the wok with some Fry Light and get the gas going to get the pan hot. Add the ginger, chilli and spring onions and fry for a minute or two. Add the chicken and cook until brown (about 3 minutes).
Add the courgettes and cook for a couple of minutes. Then add the beansprouts and mangetout and cook for a couple of minutes. Add the prawns, soy and a good squeeze of tomato puree and cook until the prawns are heated through. Serve with rice or egg noodles.
Slimming World Syns: this recipe is Syn FREE on Extra Easy. Vegetable purees – like tomato and chilli) are Syn FREE as long as they have no added oil.