Light Soy Sauce | Bunbury Farmers Market

Chicken Noodle Stir Fry

Ingredients:
2 cups chicken thigh fillets or breast finely sliced
Splash Ayam Honey Soy sauce (one bottle should do 3 stir-fry)
1 dessertspoon of light Soy sauce
2 cups chopped spring onion
1 tsp chopped garlic
1 tsp grated ginger
2 cups diced red capsicum
1 dessert spoon Rice Bran oil
½ cup chicken stock
1 packet of Winko Taiwanese noodles washed in cold water and drained.
*A handful of either peanuts or cashews for crunch
Small Daikon finely chopped

Method:
Heat the wok and add the oil, when its smoking add the chicken and stir till it colours up, approx 1 to 2 minutes. Add the ginger and garlic and all other vegetables, stirring for a minute or two, then add the sauces and noodles. Stir and add the stock. Add the nuts and serve.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Quick Thai Stir Fry

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 or cashews
½ cup coriander, chopped *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 the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

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: