Thai Chicken & Ginger Stir-fry
Ingredients
16 oz chicken thighs, thinly sliced
2 tbsp vegetable oil
5 garlic cloves, roughly chopped
1 onion, sliced
2 inch piece young ginger, finely sliced
5 oz fresh wood ear mushrooms, sliced
2 spring onions (scallions), cut into batons
steamed rice to serve
Marinade:
1 tsp sweet dark soy sauce
½ tsp white pepper
Stir-fry sauce:
2 tbsp oyster sauce
2 ½ tsp fish sauce
1 tsp sugar
Directions
Combine the marinade ingredients with the chicken.
Combine the ingredients for the stir-fry sauce.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, onion and ginger and stir-fry for half a minute. Add the chicken and stir-fry until almost cooked.
Add the mushrooms and stir-fry for another half a minute. Then add the stir-fry sauce you made earlier. Stir-fry until just combined and the chicken is cooked. Toss through the spring onions. Then remove from heat and serve with steamed rice.
