Stir-fry guinea fowl
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | millilitres | Sesame oil |
| 6 | Guinea fowl supremes; thinly sliced | |
| 1 | Clove garlic; crushed | |
| 2 | bunches | Spring onion; chopped |
| 1 | Red; green and yellow | |
| ; pepper, finely | ||
| ; sliced | ||
| 85 | grams | Mange-tout; baby sweetcorn and |
| ; leek, thinly sliced | ||
| 1 | teaspoon | Five spice |
| Salt | ||
| Black pepper; freshly milled | ||
| 1 | tablespoon | Cornflour mixed with |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Sherry |
| 60 | millilitres | Chicken stock |
Directions
SAUCE
Thoroughly mix all the sauce ingredients into a glass bowl and place to one side until required.
Heat the sesame oil in a wok or large frying pan, when it is hot add the guinea fowl supremes and garlic and stir fry for 4 minutes.
Add the onions, peppers, mange-tout, sweetcorn and leek, stir fry for 2 minutes, adding the ginger, five spice and seasoning well with salt and freshly milled black pepper. Stir fry for a further minute and add the sauce mixture. Stir fry finally for 2 minutes and serve with Chinese noodles.
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