We all know how difficult it is to keep eating healthily when there’s so much temptation out there, especially when there are so many meals you could cook on a Sunday. To try to keep things exciting, I spent Friday night flipping through cookery books and writing a shopping list. I always find that trying new recipes is the best way to make the effort less tiresome.
This isn’t the most exciting or glamorous looking dish, but it’s light, quick and healthy with plenty of flavour. Besides, I rather think the chopped fresh veg look pretty exciting.
A couple of handfuls of bean sprouts or mixed stir fry veg
1 chicken breast, or whichever fish or meat you like.
Additional vegetables according to your taste or what you have in the fridge. I sliced up some mangetout, half a red pepper, a few florets of broccoli and a third of a tin of bamboo shoots.
1 tbsp oyster sauce
1 tbsp soy sauce
A dash of sesame oil
1 tbsp xaioshing rice wine or sherry
A dash of groundnut oil for frying
Rice or noodles to serve
1. The key to stir frying is to be prepared! I like to chop up all my veg first, mix the sauce ingredients up in a ramekin and get the pan nice and hot (as well as timing your accompaniment so it will be ready at the same time – I used brown rice so I had that on the go before I started cooking anything else).
2. Once your oil groundnut oil is up to speed in the pan, chuck in your harder veg, such as the peppers, to let it soften a little first. Add in the rest of the veg and slice your chicken.
3. Add about a third of your flavouring mixture to the veg, then add the rest once the chicken has taken on colour on both sides.
4. Stir, and cook until the chicken is cooked through. Serve and enjoy!