Simple chicken stirfry

A couple of days ago I fancied chicken wings. I chopped up and deep-fired a batch to nibble on and for a few quick meals. Today's blog shows one of them.

Ingredients: a few bits of chicken wing, finely chopped garlic and ginger, mushrooms, shredded white cabbage, sweet red pepper and carrot.

Put a dessert spoon of oil into a hot frying pan or wok. As soon as the oil crazes add the garlic, ginger and carrot. Stir for 1 minute. Add the rest of the ingredients, stirring constantly for another 2 minutes then add a healthy dash of light soy sauce. At this point I like to add a sprinkle of sugar and a little chilli powder or flakes just to give it a kick. The sugar helps reduce the burn of the chillis without reducing the 'heat'. As the soy bubbles quickly stir and then tip everything onto a serving dish. If you're like me that means onto a bed of rice.

A simple dish made with what I had to hand -shopping was later that day.

The ingredients aren't special but I could have made this into any number of dishes of varying degrees sophistication by my choice of vegetables, meat and sauces. For instance, a dash of dry sherry or white wine would add depth to it while the addition of some sliced water chestnuts would have added more to the textures. A splash of bean paste or oyster sauce would again enhance the dish.

Enjoy -I did and thanks for looking.

Footnoteof a sort: I must remember to check what things are called around the world. I ended up googling cilantro recently just to find out it's called coriander here.