Recipes

This is favourite dish on Chinese restaurant menus; both adults and children enjoy the mild flavours.

Cooking time: 10 minutes
Degree of difficulty: easy
Serves 4.

• 1 tablespoon oil
• 100 g whole blanched almonds
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 400 g chicken breast fillet, diced
• 2 tablespoons Chang's Oyster Sauce
• 1 tablespoon Chang's Light Soy Sauce
• 1/4 cup water
• 1 tablespoon cornflour
• 2 sticks celery, roughly chopped
• 375g packet Chang's Oriental Mixed Vegetables with Snow Peas
• 2 teaspoons Chang's Sesame Oil
• 100g packet Chang's Fried Noodles

Heat a wok over a high heat then add the oil. Add the nuts and cook until lightly golden. Remove from the wok and drain on paper towel.

Return the wok to the heat, add a little more oil if needed, add the onion, garlic and chicken and stir fry until the chicken is golden, about 3 minutes.

Combine the oyster sauce, soy sauce water and cornflour in a bowl. Add to the wok with the celery and vegetables. Cook until the sauce comes to the boil and thickens and the vegetables are heated through. Transfer to a serving bowl and drizzle over the sesame oil for extra flavour. Serve with the noodles, or if preferred, use the noodles as a base to serve the dish.

Caring for your Wok

If cared for well a seasoned wok will last for years. To clean it after cooking simply wash the wok under hot running water, no need to use detergent or scourers. If you do need to scrub it use salt or bi carb soda rubbing with a paper towel. After washing wipe the wok with kitchen paper to dry and then wipe with just a little oil and hang or store the wok upside down.