| 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.
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