Green Ginger Wine & Honey Stir-Fry

Serves

4

Ingredients

• ½ teaspoon salt

• 1 tablespoon cornflour

• 1 egg white

• 1½ tablespoons Stones Green Ginger Wine

• 2 chicken fillets, skin off, cut into bite size pieces

• 150g cashews

• 1 tablespoon peanut oil

• 1 clove garlic, finely chopped

• 3 slices ginger, finely chopped

• 1 long red chilli, finely chopped

• 1 red capsicum, deseeded, sliced longways

• 2 large onions, cut into quarters or thirds

• 200g green beans, sliced diagonally

• 200g broccoli, broken into small florets

• 200g sliced mushrooms

• 6 spring onions or shallots, 1 inch slices

• 170g Trident Baby Corn Spears, cut into thirds

• Roasted sesame seeds (optional)

• 200g Trident Hokkien Noodles

Sauce

• ⅓ cup honey

• 1 tablespoon cornflour

• 1 chicken stock cube mixed with ½ cup of boiling water

• 1 tablespoon of soy sauce

• 2 tablespoons of Trident Sweet Chilli Sauce

Instructions:

• Stir together sauce ingredients and put aside until needed.

• Mix salt, cornflour, eggwhite and green ginger wine together in a small bowl. Add chicken and marinate overnight or for at least a few hours.

• When you are ready to start cooking, soak the Trident Hokkien Noodles in boiling water. I prefer to do this to help the cooking along later.

• Have your wok on medium to high heat. Lightly brown cashews in peanut oil. Put aside. Be careful not to cook them for too long as they can burn easily. Turn heat up to high on your wok.

• Add chicken to wok and cook in batches until browned. Don't put all of the pieces in together as they won't brown. Place chicken on a paper towel after browning.

• Place garlic, ginger, red chilli, capsicum, onion, green beans and broccoli in the wok, stirring constantly. Cook for about 1 minute. Once the onion begins to soften, add in the mushrooms, spring onion and corn. Stir occasionally and once the mushrooms have cooked to your liking throw in the drained noodles, pour the sauce over the mixture and stir through thoroughly. You may not need all of the sauce. Add to your liking, but be careful not to make the mixture too runny.

• Add the cashews and stir through. Serve immediately. If using sesame seeds, sprinkle lightly over the meal before serving.

Tips:

• Have all of your ingredients prepared and on the kitchen bench before you begin cooking.