Monday, August 3, 2009


Terri don't laugh. This is my attempt at a Chinese stir fry. I love stir fries.... the only downside being I'll be at the dinner table sweating like someone had left a tap running on me head. Terri's the sifu of Chinese cooking and her dishes and her endless treasure box/blog of hints and lectures have always intimidated me. However I didn't think I could go much wrong with a cashew nut chicken stir fry because cashew nuts are so delicious just as they are and oyster sauce is a life saver. Anything with oyster sauce and cashew nuts just has to be good.

The dish is a tad colourful, being me, but pretty pretty tasty especially when I splashed in some zingy fish sauce as well. So maybe it's not exactly Chinese after's a little bit Thai, a little bit Chinese and a little bit me.

Here's the recipe. Serves 1 or 2..........

1 chicken breast, sliced thinly
2 cloves garlic, smashed and chopped
1 small green and red pepper, cut into small chunks
a handful of roasted cashew nuts

Season chicken slices with :

1 tsp light soy sauce
dash of white pepper
1 tsp sugar
1 tsp cooking oil
2-3 drops of sesame seed oil
1-2 tsp cornflour mixed with 2 tsp water

Sauce ingredients :

2 tsp oyster sauce
1/2 tsp fish sauce
43 - 4 Tbsp water
1 tsp cornflour plus 1 tsp water, mixed

Cooking oil

Season chicken pieces with the seasoning ingredients. Mix well and keep aside for about 10 minutes.

Prepare the sauce ingredients in a small bowl. Keep aside.

Heat up a wok. Put about 4 tablespoons of oil in and let that heat up till very hot. Fry the chicken pieces in 2 batches very quickly, about 5-6 seconds until the chicken turns white but no need to worry if it not completely cooked. Lift out and drain them of oil. Keep aside.

Remove excess oil from the wok leaving a tablespoon in. Throw in the garlic and stir it around until it turns soft and fragrant. Pour in the sauce ingredients and stir a little to mix. When sauce begins to bubble throw in the fried chicken pieces and stir quickly for 4 - 5 seconds, add the peppers and stir over very high heat for another minute. Throw in the cashews. Taste and adjust. Serve hot.


La Table De Nana said...

MM cashews and chicken and peppers:) And apparently the more colorful the fresh food is..the better it is for us~
I am so curious I am trying to determine the light airy branches w/ small blooms? Gypsophilia before bloom?Or wheat? A type of wild grass?

Sp pretty too.

terri@adailyobsession said...

haha zurin. yes i've always suspected u r a little bit this n tt. can hardly wait to meet u!

i can imagine eating tt stir fry with plain rice--ohhhhh. n no, i'm no sifu lah.

Elin Chia said...

Hi Zurin,

Well done for a first timer cooking a chinese dish...that's a good one and I love anything with cashew nuts!

Jackie said...

Love the fact that the cashews were previously roasted, it brings a nice nutty aroma to the sauce

Jackie at

Anonymous said...

I think it looks delicious!

Zurin said...

LTDN, A type of wild grass...:D good guesses!

Terri, Yea :P we'll meet one day!

Elin, not a first, many, but never wanted to blog them until now :)didnt think they were good enuf :)

Talat, tq for dropping by :) yes roasted are nice.

Rebekka, TQ :) welcome to my blog nice to know you!

Erika K said...

This looks so delicious and easy! Nothing overly complicated here, which is good because I'm not exactly fantastic at cooking chinese (thai?) food.

Plus, we cook gluten free at our home and I think this had a gluten free tag on it. Perfect! Looks good and I'll be happy to try this soon.

Erika K

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