60 g Chicken, sliced
1 T Cashews, fried
1-2 Garlic cloves chopped
3-4 Dried red spur chilies, sliced in 1â€ lengths, fried
3-5 Mushrooms, quartered
1 Baby corn, sliced
¼ Onion, large, cubed
¼ Bell peepers
1 stalk Spring onion, cut in 1â€ lengths
1 t Soy sauce
1 t Sugar
1 T Oyster sauce
1 T Vegetable oil
1/2-1 T Chili paste
1/3 C Chicken stock
Add the vegetable oil in a wok with garlic , fry until fragrant the add chicken and half chicken stock stir until done.
And then add baby corn, mushrooms, onion and chicken stock , continue stir, and add all seasoning sauce and stir regularly.
Add spring onion , dried spur chilies and cashew nuts , stir quickly .
Remove from heat and serve with rice.
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 presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.