On divinely warm, spring days like this the last thing I feel like doing is standing in a hot kitchen.
The day didn’t start very well because I got woken up by strange noises and hauled myself out of bed to investigate. *tap* *tap tap* *tap* *tap tap tap* When I opened the curtains I found a small bird staring back at me in mid-air. It flew to the closest tree and we ended up having a glaring match but at least it didn’t bother me again. When I phoned Neil at work and complained about the creature he asked me what type of bird it was. “A dumb one!” I replied.
Never ever ask me about birds because my knowledge of them is close to zilch – except for the ones I can eat. My ex parents-in-law are avid bird watchers and on one or two occasions we accompanied them on a trip. Bored out of my skull I decided to at least spot flying things for them.
“Uh, that’s a pigeon.”
Oh. I tried, mmmkay? Speaking of which last week my neighbour corrected me that in fact it wasn’t a pigeon we were looking at but a dove. Oh. Whatever!
Back to our abnormally sunny day in England. Gabriel and I went for a walk around the village. It was so pleasant that I even extended walk a bit and visited the church and its graveyard. I kid you not, there is nothing else to do in the tiny village of Canewdon. With permanent pressure on my bladder we couldn’t stay for very long since I didn’t think any dead person would appreciate me peeing behind his headstone and we made our way home.
Completely hot but not very bothered the idea of switching on the oven for lunch didn’t appeal at all but I still yearned for a proper meal. Now that’s the beauty of stir-fries; they’re easy, quick to prepare and healthy.
Download and/or print the recipe! Click HERE.
Chicken, Mushroom & Oyster Sauce Stir-Fry
Preparation Time: 10 minutes – Cooking Time: 15 mins
- 450g (1 lb) chicken breasts, skinned
- 10ml (2 tsp) soy sauce
- 10ml (2 tsp) sherry
- 5ml (1 tsp) sesame oil
- 10ml (2 tsp) corn flour
- 45ml (3 tbsp) groundnut oil
- 3 garlic cloves, crushed
- 2.5cml (1 inch) piece ginger, cut into thin strips
- 225g (8oz) mixed mushrooms, sliced
- 2 spring onions, shredded
- 45ml (3 tbsp) oyster sauce
- 5ml (1 tsp) light soy sauce
- 5ml (1 tsp) dark soy sauce
- 10ml (2 tsp) caster sugar
- 90ml (3 fl oz) chicken stock
- Cut the chicken into strips and toss with the soy sauce, sherry, sesame oil and corn flour.
- Heat 30ml (2 tbsp) groundnut oil in a wok. Add the chicken and stir-fry for 5-7 minutes until browned. Remove and set aside.
- Add the remaining groundnut oil, garlic, ginger, mushrooms and spring onions and stir-fry for 30 seconds.
- Return the chicken to the wok with the oyster sauce, light and dark soy sauces, sugar and stock.
- Simmer for 1 minute and serve immediately.
- Serve with noodles.
- Plain, white mushrooms work for this dish but experiment with different varieties of Chinese mushrooms, e.g. shiitake, for more intense and interesting flavours.