Stir-fry Guinea Fowl
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Food networ, Food4 | 1 | Servings |
INGREDIENTS
| 50 | Sesame oil | |
| 6 | Guinea fowl supremes, thinly | |
| sliced | ||
| 1 | Clove garlic, crushed | |
| 2 | Spring onion, chopped | |
| 1 | Red, green and yellow | |
| pepper finely | ||
| sliced | ||
| 85 | g | Mange-tout, baby sweetcorn |
| and | ||
| leek thinly sliced | ||
| 1 | t | Five spice |
| Salt | ||
| Black pepper, freshly milled | ||
| 1 | T | Cornflour mixed with |
| 2 | T | Soy sauce |
| 1 | T | Oyster sauce |
| 1 | T | Sherry |
| 60 | Chicken stock |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1874mg
Potassium: 377.5mg
Carbohydrates: 23.6g
Fiber: 3.5g
Sugar: 4.8g
Protein: 4.3g