Wednesday, November 11, 2009


serves two as a main or four to share

1 tablespoon groundnut oil
3 smoked bacon rashers sliced
2 x 200 gram-250 gram chicken breasts each cut into 5mm slices
1 x 220 gram tin of bamboo shoots drained
1 handful of bean sprouts
1-2 tablespoons light soy sauce
1 tablespoon oyster sauce
a dash of toasted sesame oil
1 spring onion sliced
rice of your choice to serve

Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the bacon and stir-fry for 2 minutes until crispy. Add the chicken and stir-fry for 4 minutes. As the chicken turns from pink to opaque, add the rice wine or sherry. Add the bamboo shoots and bean sprouts and stir-fry for 1 minute, then season to taste with the soy sauce, oyster sauce and sesame oil.

Garnish with the spring onion and serve immediately with whichever rice you fancy. I suggest jasmine rice on its own or boiled with 1.5cm cubes of sweet potato, or egg fried rice as in the picture.

bacon recipe courtesy of: Ching-he Huang, Mail Online, The Daily Mail, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT

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