"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.
- 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.
- Remove the chicken from the wok onto a clean plate and set aside.
- Now add the garlic, ginger, red onion, spring onions, celery as well as the oyster sauce and some soy sauce.
- Pour in the water and stir-fry for 2 minutes.
- Add the green beans and stir-fry for a further 2 to 3 minutes before returning the chicken back into the wok.
- 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.
