Ingredients:
Serves 4
- 1 piece lemon grass or the rind of 1/2 lemon
- 1cm piece fresh root ginger
- 1 large garlic clove
- 20ml / 2 tbsp sunflower oil
- 275g lean chicken, thinly sliced
- 1/2 red pepper, seeded and sliced
- 1/2 green pepper, seeded and sliced
- 4 spring onions, chopped
- 2 medium carrots, cut into matchsticks
- 115g fine green beans
- 25g peanuts, lightly crushed
- 30ml / 2 tbsp oyster sauce
- pinch of sugar
- salt and black pepper
Thinly slice the lemon grass or lemon rind. Peel and chop the ginger and garlic. Heat the oil in a frying pan over a high heat. Add the lemon grass or lemon rind, ginger and garlic, and stir-fry for 30 seconds until brown.
Add the chicken and stir-fry for 2 minutes. Then add all the vegetables and stir-fry for 4-5 minutes, until the chicken is cooked and the vegetables are almost cooked.
Finally, stir in the peanuts, oyster sauce, sugar and seasoning to taste. Stir-fry for another minute to blend the flavours. Serve at once, accompanied by rice or noodles sprinkled with soy sauce.
Nutrition Facts:
Calories (kcal): 203
Fat: 11g
Saturated Fat: 2g
Cholesterol: 29.6mg
Fibre: 2.6g
Original Recipe from 'Low Cholesterol Cookbook' by Christine France
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