| Preparation time: 20 minutes | | | | oyster sauce, the fish sauce and the palm sugar. Mix |
| Total cooking time: 10 minutes | | | | them well. |
| Serves: 4 | | | | 2. Heat the wok until it becomes very hot, then add the |
| Ingredients: | | | | oil and swirl it around to coat the side. Then stir-fry the |
| - 1/4 cup (60ml/2 fl oz.) oyster sauce | | | | garlic, the ginger, the chilli and the spring onion and cook |
| - 2 tablespoons fish sauce | | | | for about 1 minute or so, over medium heat. Then |
| - 1 tablespoon grated palm sugar | | | | increase the heat to medium-high and add the chicken |
| - 1 tablespoon oil | | | | and stir-fry it for about 2 to 3 more minutes, or until it |
| - 2-3 cloves garlic, crushed | | | | will become well cooked. Then remove from the wok. |
| - 1 tablespoon grated ginger | | | | 3. After that, reheat the wok and add the broccoli, the |
| - 1-2 red chillies, seeded and chopped | | | | water chestnuts and the bamboo shoots. Stir-fry for |
| - 4 spring onions, finely chopped | | | | about 2 to 3 minutes or so, tossing them constantly. |
| - 375g (12 oz.) chicken breast fillets, cut into strips | | | | Then add the sauce and bring it to the boil, tossing |
| - 250g (8 oz.) broccoli, cut into florets | | | | constantly. After that, return the chicken to the wok |
| - 230g (71/2 oz.) can water chestnuts, drained | | | | and toss it until it is well heated through. Stir in the basil |
| - 230g (7 1/2 oz) can bamboo shoots, rinsed | | | | and serve immediately. |
| - 20 basil leaves, | | | | Nutrition Value: |
| Directions: | | | | - Protein 30g; |
| 1. Put 1/4 cup (60ml/2 fl oz.) of water in a jug with the | | | | - Fat 3. |