Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 23

SERVES 2

2 tablespoons groundnut oil

1 tablespoon freshly grated root ginger

1 red chilli, deseeded and finely chopped

5 fresh shiitake mushrooms, sliced

1–2 tablespoons turmeric

175g/6oz raw tiger prawns, shelled and deveined

100g/31/2oz diced smoked bacon

1 red pepper, deseeded and sliced

1 handful of julienne carrot strips

1 handful of bean sprouts

100g/31/2oz cooked chicken breast, shredded

250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained

1 teaspoon crushed dried chillies

2 tablespoons light soy sauce

2 tablespoons oyster sauce

1 tablespoon clear rice vinegar or cider vinegar

1 egg, beaten

a dash of toasted sesame oil

2 spring onions, sliced lengthways

1 Heat the groundnut oil in a wok and stir-fry the ginger, chilli, mushrooms and turmeric for a few seconds.

2 Add the prawns and stir-fry for 1 minute until they start to turn pink, then add the bacon and cook for less than 1 minute. Add the rest of the vegetables and cook for 1 minute, then add the cooked chicken and stir well to combine.

3 Add the noodles and stir-fry for 2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar and stir to combine.

4 Add the beaten egg, stir gently until the egg is cooked through (less than 1 minute) and then season with sesame oil. Sprinkle with the spring onions and serve immediately.