My very own, no-fuss, streamlined version: (serves 2-3 as main course, 6-8 as part of a larger meal)
- 500g chicken breasts, cut into bite-sized pieces
- 1 cup chicken soup (the instant stock variety will do, or any leftover, or water in a pinch)
- A large bit of ginger root (10-20 cm), sliced
- 4 black Chinese mushrooms, sliced(optional)
- 1 tbsp. tamarind concentrate (or substitute a little lemon zest/juice)
- 1 tbsp. sugar
- 2 tbsp. soy sauce
- 1-2 tbsp. sliced or crushed garlic
- 1 tbsp. corn starch
- 500g snow peas (or substitute green beans, or sliced zucchini) -- you can take them straight from the freezer
- 4 tbsp. vegetable oil, for frying
Simmer the stock over medium heat, with the ginger, black mushrooms (if using), tamarind, sugar, soy sauce, and garlic.
When the liquid begins visibly to reduce, leave it to simmer gently, meanwhile heating the oil in a wok or any other pan. When the oil is very hot stiry fry the chicken until golden-brown. Add the snow peas and stir lightly.
Mix the corn starch with a little cold water, until you get a smooth paste or liquid. Strain the sauce (or just spoon out all the solids) and return to a full boil, then pour in the corn starch stirring vigorously. It will suddenly contract and thicken, and aquire a glistening surface. If still watery, add more corn starch (by the same method).
As soon as the peas are done (just taste one if you're not sure!) pour in the ginger sauce. Toss.
Serve with plain white rice.
A haggai original recipe