STIR FRY CHICKEN WITH CELERY
Serves 4
400gm chicken breast fillets, steamed or poached.
2 tbs vegetable oil
2tsp minced ginger
1 bunch asian celery (kun choi), cut into 2cm diagonal strips
1 punnet fresh cloud ear fungus, cut into small pieces.
150gm bean sprouts, picked
8 water chestnuts, finely sliced
4 green onions, finely sliced
2 tbsp coriander leaves
2 tbsp celery leaves
DRESSING
40ml light soy sauce
2 tsp sesame oil
2 tsp sambal bajak
40 ml lime juice, strained
40ml chinese rice vinegar
40 ml Japanese mirin
50 ml sugar syrup (equal parts sugar and water, boil until sugar has dissolved)
2 tsp fresh ginger juice
2 cloves garlic, minced
Shred chicken into fine strips
Whisk dressing ingredients together.
Heat oil in wok and fry the ginger and celery for 1 minute. Add the dressings and then the chicken, fungus, sprouts, water chestnuts and green onions. Toss to combine.
Cook to heat through, stir through coriander
