Our last day of the week in Asia dawned sunny and quickly turned to rain as we went on a morning walk.
Kiwis or New Zealanders have the privilege of easy access to many Asian staples like Oyster Sauce, Soy Sauce, Soya Bean Oil, Sesame Oil and Asian green vegetables like Pak Choi, Bop Choi and many others.
This makes stir-fries a popular choice for a quick, fresh, and healthy meal for dinner or lunch.
So I am taking my inspiration from China today, and creating an Oyster Sauce stir-fry with smoked chicken and Kai Choi.
Chinese Oyster Sauce Chicken and Kai Choi Stir-fry
Serves 1 (just double the ingredients)
Half a bunch of Kai Choi (or any other Asian Green will do)
2 cloves of garlic
1/2 an onion
100 – 150g of smoked chicken
1 large portabello mushroom
1/2 a carrot thinly sliced
2 Tsp of oil
1/4 cup of water
1 Tbsp of Oyster Sauce
1 tsp of Soy sauce
1/2 cup of cooked white rice to serve
- Finely chop your garlic, and cut your onion into eighths.
- Slice the carrot and mushroom thinly and shred the chicken into bite size pieces.
- Separate the leaves from the Kai Choi and slice the stems on the diagonal.
- Heat the oil in a frying pan over a medium heat. It is hot enough when the oil is smoking slightly.
- Add the onion and garlic and fry for three – five seconds only, then add the carrot and chicken.
- Pour the oyster sauce, soy and water into the pan and stir.
- Cook for about 2 – 3 minutes and then add the Kai Choi and Mushrooms.
- Cook for a further minute
- Then remove from heat and serve with white rice. I also added grapes to my serving, but this is optional.
And that sadly ;( concludes our week in Asia.
I have to admit it’s been a little bit of a struggle to blog everyday and work and do university readings.
The challenge continues, and I am happy to report that we DIDN’T EAT OUT and spend money! Amazing!
Tomorrow we will be jet setting our way from Asia to the Middle East and Africa for some aromatic spices and delicious dishes!
Follow or come back to find out more!
– Ginga Musings