add to shopping list Ingredients

250 grams ground chicken
1 pack hard tofu
1 tbsp cooking oil
1 tbsp fresh grated ginger
3 tbsp Japanese sake
1 carrot, (shaved into thin strips)
1 tbsp Soy Sauce
1 large egg, beaten
4 spring onion (cut into 1 cm lengths)
4 shiitake mushrooms

Preparation

1. Slice the shiitake mushroom caps thinly crosswise

2. Break the tofu coarsely with a fork and set aside to drain.

3. Heat the oil in a sauce pan over medium to high heat, and stir-fry the chicken for 2 min, breaking it into small pieces with a wooden spoon.

4. Add the ginger and mushroom and cook for another 2min. Add the sake and carrots and stir fry over high heat for 1min.

5. Reduce heat to medium and add the tofu. stir-fry for 1min until heated through.

6. Dissolve the sugar in the soy sauce in a small bowl and add the beaten egg. Add the egg mixture into the sauce pan and stir until just cooked, about 2 min. Fold in the spring onion and serve immediately.

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Reviews

7/02/10

Theresa111 says:

Something to change up the dinner menu and a healthy combination for a stir fry.

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