Skin barrier thighs in the wok

Name: Skin barrier thighs in the wok
Yield: 4
Ingredients: 1 small Chopped onion; 1 dl Chicken broth; 1 dl Ketchup; 1 tbsp Crushed garlic; 1 kg Topside in strips 1x1x3 cm; 1 tbsp Sugar; 1 1/2 dl Cashew nuts; 1 1/2 tsp Sesame oil; 1/2 dl Oil; 1/2 tsp Salt; 1/4 tsp Cayenne pepper; 2 Carrots cut on the bias into 1 mm thin slices; 2 tbsp Corn flour flour; 2 Red Peppers cut into triangles; 2 dl Sugar peas; 2 tbsp Worchestershire sauce; 3 tbsp Grated ginger; 4 tbsp Soy sauce

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Skin barrier thighs in the wok

1	small	Chopped onion
1	dl	Chicken broth
1	dl	Ketchup
1	tbsp	Crushed garlic
1	kg	Topside in strips 1x1x3 cm
1	tbsp	Sugar
1 1/2	dl	Cashew nuts
1 1/2	tsp	Sesame oil
1/2	dl	Oil
1/2	tsp	Salt
1/4	tsp	Cayenne pepper
2		Carrots cut on the bias into 1 mm thin slices
2	tbsp	Corn flour flour
2		Red Peppers cut into triangles
2	dl	Sugar peas
2	tbsp	Worchestershire sauce
3	tbsp	Grated ginger
4	tbsp	Soy sauce

Instructions for Skin barrier thighs in the wok

To prepare the Skin barrier thighs in the wok recipe, please follow these instructions:

Mix all the ingredients of the sauce (ketchup, soy, salt, worchestershire sauce, sugar, oil, cayenne pepper and chicken stock) and set aside. Mix maizena flour, salt and sugar and turn the meat strips into it. Pour the oil into the wok and warm up. Stir the meat strips a little at a time until they are light brown. Put them on greasy paper or paper roll. Clean the wok and pour a little oil into. Put ginger, onions and garlic on the saucepan and add the browned meat. Add the peppers and carrots and add a few minutes. Add sugar and sauce. Boil and sprinkle with cashew nuts.

Served with rice.

Skin barrier thighs in the wok

Ingredients for Skin barrier thighs in the wok

Instructions for Skin barrier thighs in the wok

Recipe categories