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Five spice chicken, bacon and bamboo shoot stir fry
Fruit and vegetables
700g/1lb 9oz fresh
bamboo shoots
, outer husks removed, or 1 x tin
bamboo shoots
, drained
1
lime
, juice only
½–1 tsp shichimi
pepper
5cm/2in piece fresh root
ginger
, peeled and finely chopped
1 red
chilli
, seeds removed, sliced into thin shreds
½
red onion
, sliced
½ red
pepper
, sliced
50g/1¾oz
red cabbage
, sliced
50g/1¾oz
green cabbage
, sliced
100g/3½oz
beansprouts
2
spring onions
, sliced into rounds to serve
Tins, packets and jars
1 tbsp
oyster sauce
Cooking ingredients
1 tbsp Chinese
five-spice powder
1 tbsp
cornflour
sea salt and ground
white pepper
2 tbsp groundnut
oil
2 tbsp groundnut
oil
2 tbsp low sodium light
soy sauce
dash toasted
sesame oil
dash
chilli oil
1 tbsp
cornflour
(optional)
Meat, fish and poultry
2 organic, free-range
chicken breasts
, boneless, skin removed, sliced into 1x3cm/½x1¼in strips
8 smoked
bacon
rashers, each sliced into quarters
Other
1–2 tbsp Shaoxing rice wine or
dry sherry
Back to recipe
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