Asian Vegetables | Bunbury Farmers Market

Rainbow Stir-fry

Ingredients:
2 cups either chicken thighs or breasts finely sliced
1 bunch spring onions washed & chopped roughly
1 cup fresh bean sprouts
2 red capsicums chopped into 2cm strips
4 yellow squash chopped into bite size pieces
1 bunch of asian vegetables of your choice washed and sliced
½ cup cashews unsalted
2 teaspoons ginger
2 teaspoons garlic
Splash Rice Bran oil
1 teaspoon light soy sauce
1/3 cup Ayam oyster sauce

Method:
Heat oil in wok till smoking, add chicken and stir-fry until white (approx 2 mins). Add all the vegetables and stir till wilting (approx 1 min). Add sauce and nuts at the last second. Serve immediately. *2 cups of mushrooms can be added as an extra ingredient.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Quick Thai Chicken Curry

Ingredients:
3 cups chicken thigh fillets or breast, diced
Splash of rice brand oil
2 cups of spring onions, chopped
1 cup stringless beans, chopped
1 cup red capsicum, sliced
1 bunch Asian veg, chopped
1 teaspoon of fresh chopped ginger
1 teaspoon fresh chopped garlic
1 400ml can of coconut cream
1 teaspoon Thai green paste
Splash of light soy sauce
1 cup roasted peanuts
Pinch of palm sugar or brown sugar
½ cup coriander, chopped *optional
A few drops of fish sauce*optional

Method:
Heat wok and add the oil. When it’s smoking, carefully add the chicken, ginger and garlic and toss till coloured, then add the vegetables and Thai green paste. Stir fry for a minute and add the coconut milk, soy sauce, sugar and fish sauce. Stir and add the nuts and coriander at the last minute and serve. Great with fragrant rice.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Ebisu Chicken Stir Fry

Ingredients:
3 cups of either Chicken breast or thigh fillets finely sliced
1 heaped tsp fresh ginger chopped
1 heaped tsp fresh garlic chopped
1 bunch of Asian vegetables chopped
2 red capsicum chopped
2 cups spring onions chopped
10 snow peas sliced in half
1 tblsp Rice Bran Oil
1/3 cup or either Ebisu Japanese Premium Sauce OR Teriyaki sauce
Tiny splash of water
½ cup cashew nuts

Method:
Heat wok over a high heat then add the oil. When smoking carefully add the chicken, garlic & ginger. Stir until the chicken is cooked. Add all veggies, stir fry for a minute before adding the Sauce, nuts and a splash of water. Stir through then serve on a bed of Hokkien noodles or fragrant rice.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: