Prep Time: 20 mins
Total Time: 35 mins
Servings: 4
About This Recipe
“This recipe has been adopted and edited by me in February 2005.You can easily make this dish a little hotter by adding more fresh ginger.I hope you will enjoy this newly edited recipe.”
Ingredients
1piece lemongrass or 1/2 lemon, rind of
1/2 inchfresh ginger
2clovesgarlic
2tablespoonssunflower oil
10ouncesboneless skinless chicken breasts, thinly sliced
1/2 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and sliced
4scallions, chopped
2mediumcarrots, cut into matchstick size pieces
4ouncesbaby green beans
2tablespoonsoyster sauce
1pinchsugar
salt & freshly ground black pepper, to taste
1/4 cuplightly salted peanuts, crushed
1/4 cupchopped fresh cilantro
cooked rice orAsian noodles
Directions
Thinly slice the lemon grass (or lemon rind).
Peel and chop the ginger and garlic.
Heat the oil in a large wok style pan over high heat.
Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
Add the chicken and stir-fry for 2 minutes.
Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
Enjoy!
Reviews
“Really tasty!!A great way to use (and consume) fresh vegetables!”
“Very tasty.Next time, I’ll use lime instead of lemon – adds a bit more flavor.And I’d like a bit of chili pepper (personal taste).Otherwise, very healthy and pretty.”
“I used lemon and a few other adjustments with what we had in the fridge and it was fabulous!Thanks for an easy stir fry!I’ll definitely make it again…but hopefully with lemongrass as I do think that would be even better!”