1 tbsp vegetable oil
2 tbsp sweet chilli sauce
1 tbsp dark soy sauce
Juice of 2 limes
120g French beans
1 tpsp vegetable oil
500g chicken breasts cut into strips
2 cloves of garlic, peeled and finely chopped
1 tbsp fresh ginger , peeled and chopped
150g fine rice noodles cooked
1 red pepper de-seeded and cut into thin strips
100g carrots peeled and cut into fine strips
2 good handfuls of fresh beansprouts
300g frozen peas
1 small handful of fresh coriander chopped
12 fresh mint leaves sliced
Sea salt and black pepper
To make the dressing put all the ingredients in a small saucepan and heat gently, then keep warm.
Cook the french beans and peas in a pan of boiling salted water for two minutes. Drain and refresh in cold water to stop them cooking further. Drain well and set aside. Heat a large non-stick frying pan or wok over a medium/high heat. Add the oil and when hot add the chicken strips. Stir fry for four minutes then add the garlic and ginger and continue frying for a further thirty seconds. Then add the French beans, noodles and the rest of the vegetables apart from the peas and cook for a further 2 minutes or until the vegetables have wilted. Then add the peas and the coriander and mint and mix in well. Turn off the heat and stir in the dressing, season with sea salt amd black pepper. Serve at once.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)