or sesame oil
Fresh shredded ginger
optional, if you have
it's to thin the oyster sauce, if you are using
Step by step
For any kind of stir-fry, it's important to prepare all the vegetables and ingredients beforehand. The cooking happens really fast and you won't have time to fret over this.
So, I started with the vegetables - peel and wash. Cut the mushrooms into quarters.
Cut the peppers into thicker slices, the carrots into thin round slices. They can also be cut just like the peppers.
Cut the broccoli or cauliflower into small florets. You can replace with simple cabbage.
Break the bean pods into 2-3 lengths.
Grind or finely chop the garlic. I recommend using the fine side of the grater for the ginger.
Cut the chicken breast into thin slices.
Here I have the 2 sauces - soy and oyster, plus water.
Combine all three, mix well.
If you don't have oyster, use only soy sauce, without the water.
If you don't have a wok, use any large frying pan you are used to.
Heat the pan very well. I usually test it by sprinkling a little water in it.
The pan is properly heated if the water drop quickly turns into small balls dancing and jumping in the pan :) and evaporates immediately.
Put oil. You can use plain sunflower or sesame oil, for a more authentic Chinese taste.
Right away, place the chicken breasts in the pan and cook until they brown slightly. Don't forget to stir periodically.
When it's done, quickly remove from the pan and move to a plate.
Now add the prepared vegetables to the pan, fry for 2-3 minutes, stirring periodically.
Then add the garlic and ginger, mix and cook for half a minute.
Return the chicken breasts to the pan.
Pour the sauce and mix well, cook for another half minute.
Now the stir-fry is ready. You can sprinkle with some chopped green onion on top. I didn't have.
Serve IMMEDIATELY, otherwise the vegetables will become too soft and will not have the same taste and charm.
We also added some Chinese egg noodles in them. It was even better, but it's optional.