"An everyday stir-fry has to be a 1-2-3 plan so I have all the ingredients ready chopped and then I just whack them into my hot wok and in 10 to 12 minutes everyone can be seated to a healthy meal. More vegetables can be added to stretch it as often I get told at the last minute that someone is staying for supper" says Catherine

Ingredients

Ingredients:

  • 1 tablespoon rapeseed oil
  • 2 chicken fillets, sliced into strips
  • 1 red chilli, finely sliced
  • 2 cloves garlic, sliced
  • 2cm fresh ginger, grated
  • 1 red onion, thinly sliced
  • 3 spring onions, thinly sliced
  • 2 celery stalks, sliced
  • 100g green beans, sliced diagonally
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons toasted cashew nuts
  • Rice, to serve

Method

"An everyday stir-fry has to be a 1–2–3 plan so I have all the ingredients ready chopped and then I just whack them into my hot wok and in 10 to 12 minutes everyone can be seated to a healthy meal. More vegetables can be added to stretch it as often I get told at the last minute that someone is staying for supper" says Catherine.

  1. Heat the oil in a wok over a high heat, add the chicken and red chilli, some oyster sauce and stir-fry for about 2 to 3 minutes.
  2. Remove the chicken from the wok onto a clean plate and set aside.
  3. Now add the garlic, ginger, red onion, spring onions, celery as well as the oyster sauce and some soy sauce.
  4. Pour in the water and stir-fry for 2 minutes.
  5. Add the green beans and stir-fry for a further 2 to 3 minutes before returning the chicken back into the wok.
  6. Cook for 2 minutes, sprinkle over the cashew nuts before serving with rice.

Top Tip:
I keep toasted nuts in a jar for stir-fries so that I don’t have to bother about doing that job and it saves on time.

For more of Catherine Fulvio's cooking tips, watch her Food Bites on RTÉ Player.