Consuming Passions - Worldwide Events Managers

Frying High

Serves: 6

Notes

A recipe created in honour of the students and staff of Margaret River Senior High School in Western Australia, who run an impressive school farm. This dish has so many of the qualities youngsters enjoy: Saltiness, sweetness, crunch, and it’s a good fry up. Although I’ve created it using chicken, it could be made with fish cubes, or just the vegetables. Make sure all the ingredients are ready before starting to cook. If using chicken, try to find a free-range variety for better flavour and texture.

Ingredients

• 500g skinless chicken thigh, cut into bite-sized pieces
• 2 Tbsp oil (canola, peanut) + 2 Tbsp oil
• 1 Tbsp soya sauce
• 1 cup broccoli florets
• 1 cup canned baby corn
• 2 carrots, sliced and then cut into thin strips
• 1 cup sliced Chinese vegetable (such as bok choy, tatsoi)
• 1 cup capsicum (any colour) flesh cut into strips
• 2 Tbsp chopped spring onions (green parts kept separate from white)
• 3 or 4 Tbsp chicken or vegetable stock
• 1 cup blanched almonds, lightly toasted in dry pan
• 1 Tbsp hoisin sauce

To serve: chilli sauce on the side

Method

Put a large frying pan or wok over very high heat. When really hot, pour in 2 Tbsp oil and stir fry the chicken pieces for three or four minutes. Add soya sauce a few splashes at a time until all is used and the chicken pieces are just cooked. Remove chicken from pan. In the same pan, stir fry the vegetables with remaining oil in the following order, one or two minutes each one before adding next:

White part of spring onion, Carrot, Capsicum, Corn, Broccoli florets, Sliced Chinese vegetable,

Add a little stock every so often to keep vegetables from scorching. When all are cooked, stir in almonds and chicken, and add hoisin sauce. Serve topped with green part of spring onion and chilli sauce on the side.