INGREDIENTS:
60 g Chicken, sliced
25 g Pineapple, diced
½ Cucumber, diced
1-2 Garlic cloves, chopped
4-6 Mushrooms, sliced
1 Baby corn, sliced
¼ White onion, cut fine
1 Spring onion, cut in 1†lengths
½ Tomatoes, diced
¼ C Chicken stock
2 T Vegetable oil
SEASONING:
1T Ketchup
1½ t Palm sugar
1 1/2 t Vinegar
1T Fish sauce
½ Fresh lime
PREPARATION:
1. Put vegetable oil in the wok with garlic , fry until fragrant.
Add chicken, fry until nearly cooked then add pine apple.
Add all remaining ingredients and mixture sauce and continue to stir-fry over high heat.
IMPORTANT
*RECIPES–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
*VIDEOS–
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.