Stir Fry Recipe By Krishina 7A Purple:

Equipment:

Chef's knife Apron Wok Spatula (Preferred material- wood) Waste bowl Cutting board Big plate/tray Serving plate Peeler

Ingredients

Small Chicken breast/Variation:Tofu 2 tablespoons soy sauce 2 tablespoons oyster sauce 3/4 of Carrot 2 small mushrooms Small piece of Ginger Bok choi / Variation: Cabbage 1 small sprinkle of Pepper 3 pieces Baby Corn Onion 1 tablespoon oil 1 clove of Garlic 1 small chili 1 small broccoli Tiny pinch of salt (VERY TINY DEPENDING HOW SALTY YOU WANT IT)

Steps
1. Prepare all of your ingredients (Chicken, Carrot, Mushrooms, Ginger, Bok Choi, Baby corn, Onion, Chili, Garlic and Broccoli)

2. Put your heat on high then add a drop of oil on your wok and wait till it starts to bubble a little bit. 3. Add the Garlic, Ginger and chili to the wok and wait till it browns, 4. Once the Garlic and Ginger brown add the chicken to the wok and wait till the inside of the chicken is white and the outside is brown. 5. Now add the Onion to the wok 6. Put in the Carrot 7. Add the Broccoli 8. Once that starts to sizzle add in 2 tablespoons of each of the sauces (Oyster sauce and Soy sauce) 9. Sprinkle the pepper into the wok 10. Now pour in about a spoon of water 11. Now add the remaining vegetables: Bok Choi, Mushroom and Baby Corn 12. Keep on mixing then when you think it's ready put it on a serving plate ready to eat :)

Tips

Always mix after each step Keep the heat on high Cook quickly When adding the salt and pepper, pour how much you want on your hand before sprinkling it in your stir fry Never put water in just hot oil Taste before stirring

Final Product

Smell

Sweet Vegetabley aromatic

Taste

Bland Could be more flavorful Little bit spicy Sweet Sour Salty

Texture

Soft Chewy Little crunchy Crispy Smooth Other notes: Chicken was undercooked