Chilli bird stir-fry

Chilli bird stir-fry

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Chilli bird stir-fry

The ingredient of Chilli bird stir-fry

  1. 1 half tablespoons peanut oil
  2. 500g bird stir-fry strips
  3. 2 garlic cloves, overwhelmed
  4. 3cm piece ginger, peeled, finely grated
  5. 4 inexperienced onions, cut diagonally into 3cm lengths
  6. 1 lengthy crimson chilli, deseeded, finely chopped
  7. 1 bunch choy sum, trimmed, chopped
  8. 2 tablespoons oyster sauce
  9. 1/three cup unsalted roasted cashew nuts
  10. half of cup Thai basil leaves (see observe), torn
  11. Steamed Basmati rice, to serve

The instruction how to make Chilli bird stir-fry

  1. Heat a wok over high heat till hot. Add 2 teaspoons oil. Swirl to coat. Add 1/2 the bird. Stir-fry for two to three minutes or till browned. Transfer to a bowl. Repeat with 2 teaspoons oil and ultimate hen strips.
  2. Add closing 2 teaspoons oil to wok. Swirl to coat. Add garlic, ginger, onions and chilli. Stir-fry for 30 seconds. Add choy sum. Stir-fry for 1 minute or till shiny inexperienced.
  3. Return bird to wok with oyster sauce. Stir-fry for 1 minute or till mixed. Stir via cashews and basil. Serve with steamed rice.

Nutritions of Chilli bird stir-fry

fatContent: 306.398 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 33 grams protein
sodiumContent: 74 milligrams cholesterol

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