Wednesday, 30 January 2008


1 Blue Dragon Sweet & Sour Stir Fry Sauce sachet
50g Blue Dragon bamboo shoots
225g skinless chicken
1 teaspoon salt
1 tablespoon dry sherry
1 egg
1 tablespoon cornflour
1 red pepper
1 handful baby sweetcorn
1 handful mange tout
1 leek
1 red onion

Dice the chicken into 1 cm cubes. Add the salt and sherry and marinate the chicken for 30 minutes.

Make a batter by mixing together the egg and cornflour.

Trim and deseed the pepper and cut into thin strips. Cut the leek into 1 cm sections. Chop the onion and the bamboo shoots into 1 cm slices.

Coat the chicken in the batter and heat the oil in a frying pan. Pour in the chicken and stir-fry gently over a high heat for 2 ½ minutes. Add the bamboo shoots and continue to stir-fry for 30 seconds. Remove the chicken and bamboo shoots and set aside.

Replace the frying pan over the heat and add the pepper, leek and onion. Stir-fry for 1 minute. Then add the chicken, bamboo shoots and Blue Dragon Sweet & Sour Stir Fry Sauce. After a few quick stirs transfer to heated serving plates and serve.

Cooking time: 10 mins

This dish is great served as a family meal with Blue Dragon Medium Egg Noodles and a glass of crisp Riesling.

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