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SERVES 4
1 tbsp mirin or sherry
1 tbsp soy sauce
2 tbsp sunflower oil
2 shallots, finely chopped
2 garlic cloves, crushed
2 tsp grated fresh root ginger
320g/11oz mushrooms, sliced
2 skinless, boneless chicken breasts, cut into strips
320g/11oz broccoli, cut into bite-sized florets
320g/11oz sugar snap peas
320g/11oz carrots, cut into batons
handful of basil leaves, torn
freshly ground black pepper
noodles or rice, to serve
Combine the mirin or sherry and soy sauce. Heat the oil in a wok and stir-fry the shallots, garlic and ginger for about 30 seconds. Add the mushrooms and stir-fry for 1 minute, then add the chicken and stir-fry for another minute. Add the broccoli, sugar snap peas and carrots, drizzle the soy sauce mixture over and stir-fry for 2 minutes until the chicken is cooked and the vegetables are just tender but still crisp. Toss in the basil, season with black pepper and serve immediately with noodles or rice.