The sugar snap peas we grow in our garden. So when we have enough for a meal, I pick a recipe to cook with them in mind. This is also an addition to the original recipe and it worked beautifully. You could use snow peas instead.
I like to make a large stir fry as my family love it the next day to for lunch. You can half this recipe if you don't want to cook as much.
I changed the mushrooms to ones that are easy to find in the shops. You can use a mix of shitake and button mushrooms if you prefer.
This is quick, easy and delicious, something I hope you love as much as we do.
800g chicken thighs, thinly sliced
2-3 tablespoons vegetable oil
2 onions, sliced
6 garlic cloves, roughly chopped
5cm piece (about 40g) ginger, grated
300g fresh shitake mushrooms, sliced
450g sugar snap peas
4 spring onions (scallions), cut into batons
2 teaspoons sweet dark soy sauce
1 teaspoon white pepper
4 tablespoons oyster sauce
5 teaspoons fish sauce
1-2 teaspoons sugar
3/4 cup water, optional
1½ teaspoons cornflour, optional
Steamed rice to serve
Fresh coriander leaves, to serve
Combine the marinade ingredients with the chicken. Set aside.
Combine the ingredients for the stir-fry sauce.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the onion, saute for 2 minutes. Add in the garlic and ginger and stir-fry for half a minute.
Add the chicken in slowly, stir, add in more, stir, until all is added, this way it won't stew, stir-fry until almost cooked.
Add the mushrooms and stir-fry for another half a minute. Add in the sugar snap peas and stir fry for a minute. Then add the stir-fry sauce. Stir-fry until just combined and the chicken is cooked. Toss through the spring onions.
Remove from heat and serve with steamed rice and fresh coriander.
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