Ingredients
- 1 whole organic chicken breast (200 g) cut into small cubes
- 45 g of tofu cubed
- 1 onion, cut lengthwise
- 1 red capsicum, cut into thin strips
- 2 celery stalks, cut diagonally
- 2 teaspoons grated ginger
- 4 shallots, cut into 5cm lengths
- 60 g blanched almonds
- 1/3 cup bamboo shoots (optional)
- 12 snow peas sliced
- Extra virgin olive oil for cooking
Method
Add extra virgin olive oil to a wok and cook almonds until golden. Remove and drain on absorbent paper. Add 1/2 ginger, saut? for 1 minute then add vegetables. Cook for 1-2 minutes and remove to side. Place chicken and tofu and remaining ginger in pan, with a little more oil and cook until almost done. Return vegetables and almonds to the pan and warm through. Serve with Rice Noodles.
