Stir-fried Chicken with Ginger and Snow Peas / Wokket kylling med Ingefær og Sukkererter

A Chinese recipe found in “Harrods Cookery Book”
published in 1985

Stir-fried Chicken with Ginger and Snow Peas / Wokket kylling med Ingefær og Sukkererter

The secret of success when stir-frying is organization. Having all the ingredients prepared and close at hand is essential, as the actual cooking time is surprisingly quick. Snow peas add color and a crunchy texture to this delicious Chinese dish.

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Chicken & Mushroom Stir Fry / Wokket Kylling og Sopp

A Chinese inspired stir fry dish found on oxo.co.uk
Chicken & Mushroom Stir Fry / Wokket Kylling og Sopp

Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.

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