Hom - 100 Quick Stir-fry Recipes

MY KITCHEN TABLE gives you a wealth of recipes from your favourite chefs. Whether you want a quick weekday supper, sumptuous weekend feast or food for friends and family, let the My Kitchen Table experts bring their favourite dishes to your home.

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KEN HOM

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EPUB ISBN: 9781446416365

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Published in 2011 by BBC Books, an imprint of Ebury Publishing.
A Random House Group company

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Recipes Promo Group Ltd 2011
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All recipes contained in this book first appeared in Ken Homs Hot Wok (1996), Travels with a Hot Wok (1998), Foolproof Chinese Cookery (2000), Foolproof Thai Cookery (2002), Foolproof Asian Cookery (2003) and Top 100 Stir-fry Dishes (2004)

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Colour origination by AltaImage
Commissioning Editor: Muna Reyal
Project Editor: Joe Cottington
Designer: Lucy Stephens
Food Stylists: Joss Herd, Marie-Ange Lapierre, Linda Tubby and Sarah Ramsbottom
Props Stylists: Mary Nordon, Philip Webb, Sue Rowlands and Wei Tang
Copy-editor: Anna Hitchin
Production: Helen Everson

ISBN: 9781849901475

As a student living in southern France, I discovered the taste of grilled or roasted peppers. Cooked over an open flame on a stove or barbecue, peppers acquire an exquisitely sweet, smoky flavour.

Serves 4

4 peppers, a mixture of red, yellow and green

2 tbsp extra-virgin olive oil

450g (1lb) boneless skinless chicken breasts

300ml ( pint) ground nut oil or water

1 tbsp ground nut oil

2 tbsp finely sliced garlic

150ml ( pint) home-made or good-quality bought chicken stock

2 tsp chilli bean sauce

2 tsp sugar

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp light soy sauce

1 tsp cornflour, blended with 1 tbsp water

for the marinade

1 egg white

2 tsp cornflour

salt

Step one Using tongs, hold each pepper directly over a gas flame and cook until the skin has blackened all over. If you dont have a gas stove, put them under a hot grill, turning occasionally, until blackened. Place in a plastic bag and close it tightly. When the peppers have cooled, remove from the bag and peel off the charred skin. Clean the insides and discard the seeds. Cut the peppers into strips, drizzle them with the oil and set aside.

Step two Cut the chicken into 2.5cm (1in) cubes. Mix with all the marinade ingredients in a small bowl, season with 1 teaspoon of salt, then chill for 20 minutes.

Step three If using ground nut oil to cook the chicken, heat a wok or large frying pan over a high heat and add the oil. When it is very hot, remove the wok or pan from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking. When they turn white, after about 2 minutes, quickly drain the chicken in a stainless-steel colander set in a bowl. Discard the oil. If using water instead of oil, bring it to the boil in a pan, then remove from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking. When the chicken pieces turn white, after about 2 minutes, quickly drain them in a colander set in a bowl. Discard the water.

Step four If you used a wok or pan, wipe it clean. Reheat it, then add the tablespoon of ground nut oil. When it is very hot, add the garlic slices and stir-fry for 2 minutes, until golden brown.

Step five Add the stock, chilli bean sauce, sugar, rice wine or sherry and soy sauce. Cook for 2 minutes, then add the cornflour and water mixture and cook for 20 seconds.