youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Rib-Sticking Stir-Fry

by . Featured in NIGELLA EXPRESS
Print me

Introduction

There is a good amount of meat in this and I bung in a can of cannellini beans rather than going to the, admittedly not really demanding, lengths of cooking and draining some noodles and throwing them in. Curiously, it works. But then, food that can be eaten out of a bowl, with a spoon, always offers succour.

If you can’t get wok or stir fry oil, you can use vegetable oil plus a little grated garlic and fresh ginger.

For US cup measures, use the toggle at the top of the ingredients list.

There is a good amount of meat in this and I bung in a can of cannellini beans rather than going to the, admittedly not really demanding, lengths of cooking and draining some noodles and throwing them in. Curiously, it works. But then, food that can be eaten out of a bowl, with a spoon, always offers succour.

If you can’t get wok or stir fry oil, you can use vegetable oil plus a little grated garlic and fresh ginger.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Rib-Sticking Stir-Fry
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • 2 x 15ml tablespoons wok oil
  • 300 grams chicken breast fillets (cut into 4cm x ½ cm / 2 x ¼ in strips)
  • 300 grams chopped stir fry vegetables (from a packet)
  • 60 millilitres soy sauce
  • 60 millilitres chinese cooking wine
  • 1 x 400 gram can cannellini beans (drained)
  • 1 x 15ml tablespoon chopped fresh coriander or parsley
  • 2 x 15ml tablespoons garlic flavored oil
  • 10 ounces chicken breast cutlets (cut into 4cm x ½ cm / 2 x ¼ in strips)
  • 10 ounces chopped stir fry vegetables (from a packet)
  • ¼ cup soy sauce
  • ¼ cup chinese cooking wine
  • 1 x 14oz can cannellini beans (drained)
  • 1 tablespoon chopped cilantro or parsley

Method

  1. Heat the oil in a wok, and, over a fairly high heat add the chicken or turkey strips and toss them until about to colour.
  2. Once the meat has sealed, add the chopped vegetables and toss around again until they begin to soften, then add the soy sauce and the cooking wine. The soy sauce will help the meat strips bronze beautifully.
  3. Once the heat is back up and sizzling, add the drained beans and toss everything about to mix before tipping onto two plates.
  4. Sprinkle with the herbs and serve straight away.
  1. Heat the oil in a wok, and, over a fairly high heat add the chicken or turkey strips and toss them until about to colour.
  2. Once the meat has sealed, add the chopped vegetables and toss around again until they begin to soften, then add the soy sauce and the cooking wine. The soy sauce will help the meat strips bronze beautifully.
  3. Once the heat is back up and sizzling, add the drained beans and toss everything about to mix before tipping onto two plates.
  4. Sprinkle with the herbs and serve straight away.

Tell us what you think

Feta, Black Bean and Clementine Couscous