Thai Recipes
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| Ingredients |
| 1 |
Ginger root, thinly shredded |
2 inches |
| 2 |
Skinless and boneless chicken breasts,cut into strips
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300 grams |
| 3 |
Mushrooms, thinly sliced |
125 grams |
| 4 |
Vegetable oil |
4 tablespoons |
| 5 |
Garlic , chopped |
2 cloves |
| 6 |
Soy sauce |
2 tablespoons |
| 7 |
Oyster sauce
|
1 tablespoon |
| 8 |
Sugar |
1 teaspoon |
| 9 |
Black pepper powder |
1/2 teaspoon |
| 10 |
Onion , roughly chopped |
1/2 |
| 11 |
Green onion,chopped |
2 |
| 12 |
Cornstarch, dissolved in 3 teaspoons of cold water |
1/2 teaspoon |
| 13 |
Red pepper, cut into thin strips |
1 |
| 14 |
Fresh coriander leaves , finely chopped |
2 tablespoons |
| Method |
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Heat oil in a wok over medium-high heat, add the garlic and stir-fry for 30
seconds. Now add chicken and soy sauce and stir-fry for 2 minutes. Add
ginger, mushrooms and water and fry for 2 minutes until everything is incor-
porated. Add oyster sauce, sugar and black pepper and stir-fry for 2 minutes.
Add onion and green onion and stir-fry for 1 minute, now add cornstarch
mixture and cook until the sauce thickens. Pour it in a serving platter, garnish
with chopped coriander and red pepper strips and serve.
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| Introduction
of the dish |
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This mild, perfumed and tender dish is very lightly
flavored, it derives its exotic character from the plentiful ginger, which acts
both as vegetable and condiments.
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