Quick chicken stir-fry with peppers, water chesnuts and onion

This is truly one of the improvised quick dishes. I was going to make chicken with okra Louisiana style but discovered that the okra has gone bad. So I had to regroup and stir-fry was the easiest (and fastest) option:

Ingredients:
Takes 10-15 mins (if you are fast chopper!)

groundnut oil
2 chicken breasts diced
2 garlic cloves
1 inch chunk of fresh ginger finally chopped
1 fresh green chilli finely chopped, use whole, do not deseed if you want a bit of kick
1 medium sized red onion chopped into slices so they retain shape and crispness
1 bell pepper cut into square pieces
1 can of water chestnuts
handful of cashews
packet of Amoy Teryiaki sauce

In a wok heat 1-2 tbsp of oil, fry the garlic, chilli and ginger. Throw in the cashews so they fry in the oil before everything else goes in. Add the chicken and fry for 3-4 mins depending on the size of the cubes. Add the water chestnuts cook for a minute, then add the pepper and onion and stir fry for 3 minutes. Add the sauce, turn down the heat and stir for about a minute. Serve immediately.

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Quick stir-fried pork with peppers, carrots & cashews

This is one of those dishes I make when I have bits of vegetables left in the fridge, a few peppers about to wilt, a carrot, bits of ginger, fresh chillis etc. It can take anything that is crunchy after stir-frying and the meat can be beef or pork. I use Ken Hom’s marinade from Chinese Cookery, which I don’t think would work that well with chicken.

Tonight I used what was in the fridge:
1 yellow pepper chopped into square chunks
1 small carrot roll cut
2 fresh red chilli finely chopped
1 1/2 inch fresh ginger finely chopped
1 large pork steak cut into strips
1 small onion sliced lengthways
1 clove garlic finelly chopped
handful of cashew nuts ideally roasted or dry-fried beforehand
(other ingredients I could have used from my cupboard – canned water chesnuts or bamboo shoots)

Marinade:
1 tsp cornflour
2 tsp Shaoxing wine
2 tsp soya sauce
1 tsp sesame oil
1/2 tsp salt

Cut the meat in narrow strips 1 1/2 inch long, mix well with the marinade and set aside in the fridge for at least 30 minutes. Heat groundnut oil in a wok until smokes and flash fry chilli, garlic and ginger for a minute. Add meat and continue to fry it on high, for about 2-3 minutes or until you can’t see any raw or pink bits. Add the chopped vegetables and cook for another 2 minutes or longer – reaching the fine line between the meat being done and the vegetables still being crispy. If things look a bit dry, I add several squirts of catsup, the asian brown variety – I bought mine at local M&S and it’s called Kecap Manis (can’t find it anywhere online).

I normally serve this with basmati rice (Waitrose aromatic), adding turmeric to the boiling water for colour. I find jasmine tea to be the best drink accompanying chinese food in general.