Today in the morning I went
for my Tipic test. Last few days devoted to cramming answers bore fruit with my
passing the test with flying colors at one shot. Most of the other fellow
examinees departed the test centre, woebegone, for having failed. So I was
really happy to have accomplished the first needful for driving license. Now at
least I am eligible to take my car out on road for practice with someone owning
a valid driving license accompanying me.
Driving is important if one
stays in a place where we are staying now where public transport is few and far
between. Last time when my hubby fell sick, I found myself in the soup due to
not knowing driving. I only know how I had to struggle to keep everything
in place while he was away in hospital. Bad experience makes you realize the
importance of things you usually take for granted.
Ingredients: Cooking
time:20 minutes
ü 300 gm boneless chicken (cut into cubes)
ü 8 mushrooms (thinly sliced)
ü 3 stalks of bokchoy along with the leaves
(cut into squares)
ü 1 inch stick ginger (chopped)
ü 1 tbsp oyster sauce
ü 1 tbsp light soy sauce
ü 1 tbsp green or red chilli sauce
ü Black pepper, taste wise
ü Salt to taste
ü 1 tbsp cornstarch
ü 1/2 cup vegetable stock
ü 1 tbsp peanut oil for cooking
Method:
1) Coat the chicken with
cornstarch, salt and black pepper. Heat peanut oil in a wok. Add ginger when
oil turns hot and shallow fry.
2) Add chicken and
shallow fry till chicken turns opaque. Add mushroom and bokchoy. Stir around
for 1 minute.
3) In a bowl, combine the
sauces with vegetable stock. Pour this stock into the chicken and cook on
medium heat till chicken and mushroom are tender.
4) Serve hot.
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