1 piece lemon grass (or the rind of 1/2 lemon), cut in thin slices
1 cm / 1/2 in piece of fresh root ginger
1 large garlic clove
30ml / 2 tbsp sunflower oil
275g/ 10 oz lean chicken, thinly sliced
1/2 red pepper, seeded and sliced
1/2 green pepper, seeded and sliced
4 spring onions, chopped
2 medium carrots, cut into matchsticks
115g / 4 oz fine green beans
30ml / 2 tbsp oyster sauce
pinch sugar
salt and black pepper
25g / 1oz / l/4 cup salted peanuts, lightly crushed, and coriander leaves, to garnish
cooked rice, to serve
Method:
Thinly slice the lemon grass or lemon rind. Peel and chop the ginger and garlic. Heat the oil in
a frying pan over a high heat. Add the lemon grass or lemon rind, ginger and garlic, and stir-fry
for 30 seconds until brown.
Add the chicken and stir-fry for 2 minutes. Then add the vegetables and stir-fry for 4-5
minutes, until the chicken is cooked and the vegetables are almost cooked. Make this speedy dish a
little hotter by adding more fresh root ginger.
Finally stir in the oyster sauce, sugar and seasoning to taste and stir-fry for another minute
to mix and blend well. Serve at once, sprinkled with the peanuts and coriander leaves and
accompanied with cooked rice.
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