Short
Arnold
Lara MGinger Soy Chicken With Tofu Stir Fry
November 10th 2007 09:45
Ingredients:
½ Head Brocolli
1 Bunch Bok Choy
1 Zucchini
2 Chicken Breasts
½ Bunch of Shallots
¼ Cup Soy Sauce
2 Cm Grated Ginger
100 Grams Tofu
2 Eggs
1 Onion
Sesame Oil
3 Tablespoons Lemon Juice
Method:
Mix together the soy sauce, ginger, lemon juice and shallots in a shallow dish and soak the chicken for approximately 1 hour, turning mid way.
Fry the eggs on a high heat and douse with soy sauce. Roughly cut and set aside.
Place the chicken in a frying pan on a medium heat and gently cook until the flesh is even, white and tender.
Meanwhile cut up the vegetables into rough chunks and heat up a wok. Throw in all the veggies and cook for 5 minutes or so, but do not allow them to go too soft and mushy. Stir in the egg and tofu and add a liberal splash of sesame oil.
Arrange the chicken on the plate with the stir fried veggies on the side. Garnish with a dash of lemon juice, another dash of sesame oil and any remaining shallots.
½ Head Brocolli
1 Bunch Bok Choy
1 Zucchini
2 Chicken Breasts
½ Bunch of Shallots
¼ Cup Soy Sauce
2 Cm Grated Ginger
100 Grams Tofu
2 Eggs
1 Onion
Sesame Oil
3 Tablespoons Lemon Juice
Method:
Mix together the soy sauce, ginger, lemon juice and shallots in a shallow dish and soak the chicken for approximately 1 hour, turning mid way.
Fry the eggs on a high heat and douse with soy sauce. Roughly cut and set aside.
Place the chicken in a frying pan on a medium heat and gently cook until the flesh is even, white and tender.
Meanwhile cut up the vegetables into rough chunks and heat up a wok. Throw in all the veggies and cook for 5 minutes or so, but do not allow them to go too soft and mushy. Stir in the egg and tofu and add a liberal splash of sesame oil.
Arrange the chicken on the plate with the stir fried veggies on the side. Garnish with a dash of lemon juice, another dash of sesame oil and any remaining shallots.
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