Posted on November 24, 2008 1:44 PM
- 200 gm chicken breast cut into thin
strips
- 1 cup cabbage cut into thin
strips
- 1 carrot cut into thin
strips
- 1 onion sliced and halved
- 5-6 stalks spring onions
- 1½ Tbs. Oyster
sauce
- 1 Tbs. Worcestershire
sauce
- Corn flour paste as
required
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|
- 1 medium capsicum cut into thin
strips
- 1 tomato cut into thin strips without
seeds
- 4 cloves garlic finely
chopped
- 2 green chilies finely
chopped
- Black & white pepper powder
- 1 Tbs. chili garlic sauce
- ½ Tsp. salt
|
Please not at all times that as you keep adding ingredients they should be continuously stirred.
- Heat 3 Tbs. oil in wok and fry garlic for 2 minutes or until it is slightly brown.
- Add chicken and sti fry until it whitens but not completely cooked.
- Add all the veggies except tomato. Mix well and add ¼ cup water.
- When carrot has sautéed add salt, peppers and mix well.
- Add all sauces and mix well. Cook for 2 minutes.
- Now add tomatoes.
- Finally add corn flour mixed with water and mix until the ingredients thicken.
- Remove from heat so that the tomatoes don't get wilted.
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