When you write about something and post your words/photos on a website it is often called a blog. The number of people who visit your blog and subscribe is critical to your success long term. Your website is called the “landing page” and one of the ways people are directed to it is by means of social media like Facebook, Twitter, Instagram, Pinterest etc etc. The number of people who subscribe to those social media sites is also critically important.
So…..I was lucky to be included in a vibrant group called “Food Bloggers Central” which is managed by 2 amazing ladies called Nagi in Australia, and Meggan in California. The point of this group is support and networking. Its great! This recipe is an initiative originating within that group called “blog swap” where we each cook, photograph and post a recipe from a fellow blogger and someone else does one of ours.
This recipe is from Sharon Wong whose blog is called Nut Free Wok
454g (1 lb) green beans
454g (1 lb) boneless skinless chicken breasts
1 tbsp olive oil
1 tbsp corn starch (or tapioca or potato starch)
120ml (½ c) room temperature water
2 tbsp soy sauce
1 tbsp oyster sauce (or more soy sauce)
1 tbsp rice vinegar
½ tsp sugar
2 cloves garlic, minced
thumb ginger grated
1-2 stalks spring onions (scallions) chopped
Prep the following:
The green beans by topping and tailing them, cutting into reasonable size pieces and blanching in boiling water for 2-4 mins then cooling under cold running water.
Cut the chicken breasts into quite thin pieces (as per the photo below). Then toss in 1 tsp of the olive oil and 1 tsp of the corn starch.
Grate ginger and mince/press garlic cloves
Chop the spring onions (scallions)
Mix together the soy sauce (and oyster sauce if using), remaining corn starch, rice wine vinegar, sugar and water (aka the sauce)
Heat the remaining olive oil in a large wok or saucepan. Toss in the ginger and garlic and allow them 30 seconds grace before adding the chicken pieces. What you are looking for is for each piece to get a quick searing, so you will need to turn them over.
Add the spring onions and green beans once the chicken is no longer pink at all and stir fry for a minute. Tip in the sauce and stir fry until it has thickened. This should only take a minute or two. Serve immediately.
We ate ours over brown rice and it was truly delicious. Thanks Sharon. Not only did I get to cook Chinese food which I don’t normally, but I got to use the pretty spoons and bowls which I love, in a more authentic way.