East Meets West: Fusion Stir-Fry with a Twist

East meets West: A new twist on fusion stir-frying

Under the wave of globalisation, Eastern spices and Western cooking techniques are intertwined to create an amazingly creative cuisine. East meets West” is not only a fusion of cultures, but also a feast for the taste buds. Today, we’re going to create an innovative fusion stir-fry that mixes Eastern stir-fry techniques with Western flavours, giving traditional stir-fry a new twist.

Ingredients preparation:

• Chicken breast 200g, cut into strips
• 150g pasta, cooked to 7 minutes
• 1 coloured pepper, shredded
• Broccoli 100g, small
• Sweetcorn 50g
• 5 small tomatoes, halved
• 3 cloves of garlic, sliced
• A small piece of ginger, shredded
• 2 tbsp olive oil.
• Salt to taste
• Black pepper.
• Red wine vinegar 1 tbsp
• Oyster sauce 1 tbsp.
• Basil leaves (for garnish)

Creative Cooking Steps:

1. Preparation of ingredients: Marinate the chicken breasts with salt, black pepper and a tsp of olive oil for 15 minutes. Meanwhile, cook the pasta until 7 minutes, strain out and set aside to cool.
2. Garlic & Ginger Stir-Fry: Pour olive oil into a hot pan, add sliced garlic and shredded ginger and stir-fry until golden brown and fragrant.
3. Sauté Chicken Breasts: Add marinated chicken breasts and stir-fry quickly until the meat turns white and is cooked through.
4. Add Vegetables: Then pour in the shredded coloured peppers, broccoli and sweet corn and stir-fry quickly and evenly to make the vegetables brightly coloured and slightly blanched.
5. Season and blend: Drizzle in the oyster sauce and red wine vinegar, add the half-cooked pasta and toss quickly to combine well, allowing the noodles to fully absorb the sauce.
6. Final Step: Add the baby tomatoes at the end and sauté until the skins are slightly cracked, adjusting the amount of salt and black pepper.
7. Plate and Serve: Plate the stir-fry and sprinkle fresh basil leaves as garnish, a colourful and unique fusion stir-fry is ready.

Tips:

• Chicken breasts should not be stir-fried for too long as they may become dry.
• Cook the pasta to 7 minutes to ensure it doesn’t burn when you stir-fry it.
• The acidity of the red wine vinegar neutralises the saltiness of the oyster sauce, creating a complex and balanced flavour.
• Basil leaves In today’s world, the fusion of Eastern and Western cultures is particularly evident at the dinner table, where creative cuisines abound, demonstrating the infinite possibilities of the culinary world. Today we are sharing a unique fusion stir-fry – a clever combination of traditional Eastern cooking methods and Western flavours that will delight your tastebuds in a whole new way.

Ingredients:

• Fresh chicken breast 200g, cut into thin strips
• Classic pasta 150g
• Half of each coloured pepper, finely chopped
• Fresh broccoli 100g, cut into small pieces
• Sweetcorn kernels 50g
• 5 cherry tomatoes, split in half
• 3 cloves fresh garlic, sliced
• 10g ginger, shredded
• 2 tbsp good quality olive oil
• Sea salt and freshly ground black pepper to taste
• 1 tbsp good red wine vinegar
• 1 tbsp traditional oyster sauce
• A few fresh basil leaves, for garnish

Method:

1. Marinate the chicken: Marinate the chicken breast strips in a pinch of sea salt, black pepper and olive oil for about 15 minutes to allow the meat to fully absorb the flavours.
2. Cooking the pasta: Cook the pasta according to packet instructions until 70% cooked, strain and set aside.
3. Spice Sauté: Add olive oil to a hot pan, add sliced garlic and ginger and sauté until lightly browned and fragrant.
4. Chicken in pan: Add marinated chicken strips to the pan and quickly stir-fry until the surface is golden brown and the interior is cooked through.
5. Vegetables Stir-Fry: Add the shredded coloured peppers, broccoli and corn kernels in turn and continue stir-frying until the vegetables are brightly coloured and slightly softened.
6. Season and blend: Drizzle in the red wine vinegar and oyster sauce, add the pre-cooked pasta and stir quickly to fully coat the noodles with the flavour of the seasoning.
7. FINAL HEATING: Add the cherry tomatoes and sauté until the skin cracks slightly, then adjust the amount of salt and pepper to your personal taste.
8. Put out of the pan on a plate: Arrange the stir-fried ingredients on a plate and sprinkle with freshly torn basil leaves as a garnish to add a touch of fresh aroma.

Cooking Tip:

• To avoid overcooking the chicken and turning it into firewood, it is vital to control the heat and cooking time.
• Pasta should not be overcooked as it may become mushy during the final stir-fry.
• The addition of red wine vinegar balances the saltiness of the oyster sauce and creates a unique sweet and sour flavour.
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