Asian cooking can be light, healthy and so quick that you’ll think twice before ever ordering a takeaway again!
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Try it with beef
Beef with noodles: Try ‘velveting’ beef strips instead of chicken. Instead of rice, soak 200g thick rice noodles according to pack instructions, then stir into the wok along with the fish sauce mixture.
Try is with tofu
Tofu with sesame seeds: Use chopped tofu instead of chicken – there’s no need to ‘velvet’ the tofu. Add mangetout along with the red pepper and sprinkle with sesame seeds to serve.
Troubleshooting: The stir-fry is greasy
Resist the temptation to add a lot of oil. Using a non-stick or well-seasoned wok and cooking over a really high heat should cut down on the amount of oil you need. If the mixture does start to stick or burn, add 1 tbsp of water instead of extra oil.
Know how - velveting
Velveting is a technique used in Asian cooking for protecting delicate meats like chicken or fish. The light marinade of egg white and cornflour provides a protective coating when cooked, stopping meat from drying out. The coating also gives it a soft, velvety texture, hence the name.