Category : International Cuisine
Author : sino
Hits : 3166
Date : 13/05/2001
** Ingredients **1 tbsp sunflower oil200g (7oz) Fresh or frozen peas1 Medium sliced onion, cut into 1 inch square slices220g (8oz) Boned Chicken Breast, cut into strips2 tsp salt220g (8oz) Beansprouts5 Eggs, beatenoptionally add a couple of Chinese mushrooms, or mange tout
** Procedure **1) Heat the oil in a wok.2) Stir fry the chicken; brown lightly on moderate to high heat.3) Add half the salt, the onions, the peas, and stir fry for 2 minutes.4) Add the beansprouts and stir fry for 1 minute.5) Add the eggs to the ingredients in the wok and reduce the heat to a low setting.6) Stir occasionally while the mixture sets so that the mixture does not burn on the bottom of the wok.7) When the mixture has set and is brown in places, the dish is readyServing suggestion: serve immediately on a bed of long grain rice.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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