The Monday club were treated to a Healthy Cooking Workshop, run by Dave from Building Healthy Communities.
There was a short talk and a demonstration as to how to cook a quick, delicious and healthy stir fry, before all the members had a go for themselves.
Another really good session with some very positive comments. "Very Tasty" "Didn't think it would be so easy"
A copy of the recipe is posted below!
Oyster
Chicken and Vegetable Stir Fry with Noodles
Ingredients:
Sliced chicken (about 3 oz/75gms)
1 clove of garlic, crushed
Small piece of ginger, sliced
Light soy sauce
Any combination of thinly sliced vegetables
pre-cooked Egg noodles or rice noodles (gluten free alternative),
2 tbs Oyster Sauce
Pinch of 5 spice powder
Water to mix
Oil
Method:
1. Slice
and marinate the chicken with garlic, ginger and soy sauce.
2. Pre-cook
the noodles, drain and cool, then drizzle with a little oil and soy sauce.
3. Chop the
vegetables finely.
4. Heat
wok/pan and stir fry the chicken for 1 to 2 minutes or until white. Remove from wok/pan.
5. Add
the vegetables to the wok/pan with a little oil and fry for 1 min.
6. Add
oyster sauce and the 5 spice powder and stir fry for a further 3 minutes.
7. Add
the noodles, chicken and a little water to stop the noodles sticking to the
pan. Combine and serve!