Chestnut Stir-fry RecipeOrigin: Fusion Period: Modern |
Ingredients:
225g fresh chestnuts 
Chestnut Stir-fry Preparation:Method:Cut a cross in the tops of the chestnuts, lay out on a baking tray then place in an oven pre-heated to 180°C and roast for about 20 minutes. Remove from the oven and when cool enough to handle peel and set aside. Now place the noodles in a pan, cover with boiling water, place a lid over the top and set aside to heat through and rehydrate. Add the oil to a wok and when hot add the garlic and ginger. Stir-fry for 1 minute then add the mushrooms, carrot and bamboo shoots. Stir-fry for 2 minutes before adding the courgette and chestnuts. Stir-fry briskly for 4 minutes then drain the noodles. Chop them coarsely and add to the stir-fry. Cook for a further 2 minutes then season with soy sauce and black pepper. Serve hot |
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