This title is so appropriate as this dish is seriously the best ever Garlic Chicken and Vegetable Stir Fry that I have ever cooked; it is just so incredibly delicious and tender.
There is a big bird, high up in the tree in our backyard. A very big, loud, protesting, noisy, huge bird that is too high up to identify by sight. It screeches all day long, squawk, squawk, squawk until two magpies come to sit in the same tree which causes this Big Bird to amplify its screeching so much more.
Some cries sound like "help" or "belp" occasionally "craw" is heard as well.
The strange thing is that whilst you'd think it was terroratorial there is no visible nest and this Big Brown Bird screeches from a great height in different trees. The magpies inevitably follow it from tree to tree just to set off another round of squawking. It must be a game of teasing for the Magpie pair.
Big Bird nests in large trees such as Norfolk Island Hibiscus Trees or ancient Tea Trees that tower over our backyard. Trees that gently stretch towards the clouds yet offer subtle shade during Summer time.
My friend Louise suggested that I should locate where Big Bird is before nightfall and then blast it with a spotlight to disturb its sleep to teach it a lesson.
This weekend I am going to bring out the binoculars and identify our fine feathered friend; unless miraculously Big Bird has moved on .... fingers crossed.
This is seriously the Best Chinese Garlic and Vegetable Stir Fry That I have ever tasted; this is a very Big claim. You can find the original recipe HERE
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Chinese Garlic Chicken and Vegetable Stirfry
Sauce
1 Tblspn soy sauce
1 tspn sesame oil
1 tspn oyster sauce
1 Tblspn cornstarch
1 Tblspn cooking wine (shao hsing)
3/4 cup chicken stock
Pinch white pepper
Other Ingredients
500g chicken breast thinly sliced
1 1/2 Tblspn baking soda
400g chopped vegetables such as broccoli, cauliflower, capsicum, beans, mushrooms or sliced carrots
1/2 cup water
Vegetable oil for frying
Sesame seeds and sliced green onions for garnish
1. Place chicken in a bowl and stir through baking soda. Sit fir 15 minutes then rinse off and pat dry chicken with paper towel.
2. Mix all sauce ingredients together.
3. Heat up your wok, add vegetables and toss for a few minutes then add the 1/2 cup water and place on lid, turn to low and cook for 3 minutes.
4. Remove lid and add chicken pieces tossing until chicken is cooked through, then add the garlic.
5. Toss for 1 minute then add the sauce ingredients until just combined.
6. Garnish and serve with steamed rice.
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Buon appetito, enjoy Merryn xx
