Basic Stir-fry for two
quantities are approximate and optional
Pans - I medium/largish with lid
1 wok or large frying pan
Cut up -
I chicken breast per person (3cm cubes)
1 onion (8 to 16 pieces)
2 cloves garlic chopped small (or crush them)
1 red or green pepper (8 to 16 pieces)
4 large mushrooms (or if small leave whole) peel them or not, as preferred.
Weigh out 4 oz dry basmati rice, rinse it in a sieve, put it into a pan with a half teaspoon salt and about a pint of water. Stir and put it to boil up.
Add 2 table-spoons oil to wok or frying pan, put it onto highish heat.
While they heat up, get ready in a small bowl -
1 teaspoon cornflour or potato flour
I teaspoon flavouring of your choice - ras al hanoult spice is good, or curry powder, or whatever you prefer
2-3 tablespoons sherry, green ginger, whisky, orange juice or, if you can't lay your hands on anything else, water
Mix all these together.
When the water boils, add 1/2 teaspoon salt, turn down heat, stir well. set kitchen timer for 10 minutes. Put on lid.
Add chicken to wok/frying pan, brown it briefly and push it out to the edges of the pan. Add vegetables and mushrooms. Fry them gently for a few minutes, stirring in the chicken. Turn down heat a little.
Get out plates and cutlery. Stir frying pan occasionally.
When 10 minute timer rings, add flour/liquid mix to wok/frying pan plus a little extra water (about as much again) and stir well. Drain rice in sieve, stand sieve over empty rice pan with lid over it to keep warm. Stir fryingpan until the sauce thickens, adding more water if it gets too dry.
Serve up and eat.