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BOXING DAY STIR-FRY




Source of Recipe


jill dupleix


Recipe Introduction


Make this colourful stir-fry with turkey, ham or goose, and add enough dried egg noodles (eg, Blue Dragon or Sharwoods) to feed the multitudes.




List of Ingredients




6 dried Chinese mushrooms
150g dried egg noodles
250g leftover turkey, ham or goose
1 celery stalk
3 spring onions
1 sweet red pepper
100g mange tout
1 small red chilli
2 garlic cloves, smashed
3cm knob of ginger, peeled
2tbsp vegetable oil
150g bean sprouts, rinsed

Sauce

1tsp sugar
Half tsp salt
2tbsp soy sauce
1tbsp Chinese rice wine or dry sherry
2tbsp oyster or hoi sin sauce
1 tbsp sweet chilli sauce



Recipe



Soak the mushrooms in 100ml boiling water for 15 min. Cook the noodles in simmering water for 3 minutes or until tender, shaking them apart with a fork. Drain well and coat with a little extra vegetable oil to prevent sticking.

Shred or finely slice the meat. Finely slice the celery, spring onions and chilli on the diagonal. Cut the red pepper and mange tout into matchsticks. Peel and finely slice the garlic and ginger, then slice the ginger into very fine matchsticks.

Combine the sauce ingredients in a small bowl, stirring. Drain the mushrooms, reserving the water. Discard the stems and finely slice the caps. Heat the vegetable oil in a wok or frypan and add the garlic, ginger, chilli, celery and bean sprouts, tossing well over high heat. Add the red pepper and mange tout, and toss well. Add the meat, mushrooms, noodles and spring onions, tossing well. Add the sauce ingredients, tossing well, and cook for 2 minutes, keeping the food moving in the pan over high heat. Add a little of the mushroom water if dry, or more sauces to taste. Serve hot, with chopsticks.


Serves 4-6.