| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Food networ, Food4 | 1 | servings |
INGREDIENTS
| 50 | ml | Sesame oil |
| 6 | Guinea fowl supremes; thinly sliced | |
| 1 | Clove garlic; crushed | |
| 2 | bn | Spring onion; chopped |
| 1 | Red; green and yellow | |
| ; pepper, finely | ||
| ; sliced | ||
| 85 | g | Mange-tout; baby sweetcorn and |
| ; leek, thinly sliced | ||
| 1 | ts | Five spice |
| Salt | ||
| Black pepper; freshly milled | ||
| 1 | tb | Cornflour mixed with |
| 2 | tb | Soy sauce |
| 1 | tb | Oyster sauce |
| 1 | tb | Sherry |
| 60 | ml | Chicken stock |
INSTRUCTIONS
SAUCE Thoroughly mix all the sauce ingredients into a glass bowl and place to one side until required. Heat the sesame oil in a wok or large frying pan, when it is hot add the guinea fowl supremes and garlic and stir fry for 4 minutes. Add the onions, peppers, mange-tout, sweetcorn and leek, stir fry for 2 minutes, adding the ginger, five spice and seasoning well with salt and freshly milled black pepper. Stir fry for a further minute and add the sauce mixture. Stir fry finally for 2 minutes and serve with Chinese noodles. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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