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Asian Table

Mains
Cook time: 0 min.
Servings: 4 pcs

Ingredients for Asian Table

Cucumber into small sticks
Pineapple, diced
Bamboo shoots
Carrots into small thin strips
Garlic in oil
Peanuts
Palm pith
Bell pepper into small strips
Serve with rice or noodles
Pickled Pearl onions
Pickled ginger, minced
1tspFresh ginger grated
1Small eggs
1Small garlic very finely minced
1tbspOil
1tbspSoy sauce
1tbspSugar
1.5tbspChinese black vinegar
1.5tbspCold water
1.5tbspMaizenamel
100gBambussku into 2 cm cubes
2tspSesame oil
2tbspDry sherry (or sake)
3Chicken fillets 2 cm cubes
3tbspOil (not olive)
3tbspUnsalted peanuts
3-5Dried chili peppers
4Scallions cut into 2 cm slices

Instructions for Asian Table

To prepare the Asian Table recipe, please follow these instructions:

Whip the egg into a bowl and put the chicken pieces in. Sprinkle cornamel and mix it. Stir soy sauce and oil in and marinate the meat for 30 minutes.
Mix the 2 tbsp. Corn oil in cold water. Stir the 3 tbsp. Soy sauce, dry sherry, vinegar, sugar and sesame oil in and style aside.
Heat the wake over the maximum heat (and keep it there all the time) until it smokes. Add the oil and stir-fry chilipeber for approx. 10 sec. Add ginger and garlic; Stir-fry 10 sec. Bring the chicken and stir-fry approx. 1 min. Add bamboo shoots and spring onions and stir-fry 1 min. Add the sauce. Add peanuts when it is thickened, then stir round for approx. 2 minutes. The court is served immediately.

The accessories are put into bowls and served to

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