INGREDIENTS

INSTRUCTIONS

FOR CUCUMBER SALAD
First make the cucumber salad: Peel the cucumber with a vegetable peeler,
cut it length wise in half and scoop out the seeds with a tsp or the end of
your vegetable peeler. Set each half on a chopping board and cut it into
the thinnest possible slices. Pull the coriander leaves from the stems,
reserving 4 sprigs for garnish and chop them coarsely with a large knife.
Mix the cucumber in a bowl with the yoghurt, chopped coriander, salt and
pepper to taste and set aside.
Make the spice mix: Lightly crush the garlic cloves with the flat of the
knife to loosen the skin and discard. Crush the cloves with the flat of a
knife and finely chop them with the knife blade. Put them in a bowl with
the chilli, ground coriander, ginger, soy sauce and vinegar and stir to
mix. Set aside.
If using chicken breasts, discard any skin. Cut the breast lengthwise into
2 or 3 strips, then cut these across into 2.5 cm (1 inch cubes). If using
beef, trim any fat or sinew from the edge of the meat. Cut the steaks into
2cm cubes. If using pork, trim any fat and cut the meat into 2.5cm slices,
then 2.5cm cubes. Trim any sinew from the cubes. The pieces will be uneven
in shape, but try to keep them more or less the same size so they then cook
evenly.
Heat the wok over a very high heat for 15 seconds, then drizzle the oil
around the sides and heat until almost smoking. Add teh cubes of chicken,
meat or pork and cook for about 2 minutes over a high heat, stirring
constantly, until lightly browned.
Add the spice mix and stir fry for 30-60 seconds longer depending on the
meat: chicken, meat and pork should be well done, and beef should be rare
in the centre.
Pile the cucumber salad at the side of 4 individual plates, add the stir
fry and top each serving with a coriander sprig.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”