Stir fry chicken fillet with sweet bean

A simple dish of chicken fillet with sweet beans, red capsicum and carrots.... stir fry. Quick and easy to whip up for lunch or dinner, goes very well with white rice.

colourful enough to whet the appetite ........

Recipe for Stir fry chicken fillet with sweet bean

Ingredients

180 gm Chicken fillet - sliced

80 gm Red Capsicum - cut

150 gm Sweet Beans

100 gm Carrots - sliced

3 pips Garlic - chopped

1 Tsp Cornflour mixed with 3 Tbsp water

2 Tsp Shaoxing Wine

Oil for frying

Salt to taste

Seasoning for Chicken fillet

1 Tsp Oyster sauce

1 Tsp Sugar

1 Tsp Sesame Oil

1/2 Tsp Salt

Dash of Pepper

Preparation

Saute the chopped garlic with 1.1/2 Tbsp oil till fragrant

Toss in the seasoned chicken fillet, stir fry

When the fillet is more or less cooked

toss in the carrots, sweet beans and red capsicum

Sprinkle with some water if the dish is dry

Thicken the gravy with cornflour mixture

Add salt to taste, turn off heat

Add in 2 Tsp Shaoxing wine

Dish out and serve hot

Mini lime marmalade chiffon cake

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Kai Chai Paeng aka Little chicken biscuit

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Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root. I like that the lotus root stays crunchy and blends well with the equally crispy wood ear fungus. A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

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