4 chicken joints, skinned, about 225 g (8 oz) each
30 ml (2 tbsp) oil
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) tomato puree
1 onion, skinned and sliced
2 carrots, peeled and cut into matchsticks
1/2 green pepper, seeded and finely sliced
100 g (4 oz) mushrooms, wiped, stems removed, sliced
270 g (9 1/2 oz) can beansprouts, drained
283 g (10 oz) can bamboo shoots, drained and finely cut into matchsticks
15 ml (1 tbsp) dry sherry (optional)
small pinch of monosodium glutamate
30 ml (2 tbsp) oil
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) tomato puree
1 onion, skinned and sliced
2 carrots, peeled and cut into matchsticks
1/2 green pepper, seeded and finely sliced
100 g (4 oz) mushrooms, wiped, stems removed, sliced
270 g (9 1/2 oz) can beansprouts, drained
283 g (10 oz) can bamboo shoots, drained and finely cut into matchsticks
15 ml (1 tbsp) dry sherry (optional)
small pinch of monosodium glutamate
method
1. Cut the flesh from the chicken joints and slice into strips.
2. Heat the oil, add the chicken and quickly fry, stirring all the time. Stir in the soy sauce and tomato puree. Add the onion, carrots and green pepper and fry for 5 minutes, stirring frequently.
3. Add the mushrooms, beansprouts and bamboo shoots to the pan, then add the sherry (if used) and the monosodium glutamate. Heat through, stirring well.
2. Heat the oil, add the chicken and quickly fry, stirring all the time. Stir in the soy sauce and tomato puree. Add the onion, carrots and green pepper and fry for 5 minutes, stirring frequently.
3. Add the mushrooms, beansprouts and bamboo shoots to the pan, then add the sherry (if used) and the monosodium glutamate. Heat through, stirring well.
serving amount
serves 4
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