Five spice chicken, bacon & bamboo shoot stir fry recipe
To make the bamboo shoots, slice the stalk to remove the fresh part of the shoot. Peel away the outer shoots to reveal the inner white shoot. Rinse and soak for 30 minutes in half of the lime juice and some water. Remove.Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow. Remove from the water. Slice and taste the bamboo shoots; if bitter, submerge in 1 litre/1¾ pints of water steeped with more fresh lime juice for another 30 minutes. Remove and slice to julienne ready to use in a stir fry. To make the chicken, place the chicken strips into a bowl and season with sea salt and ground white pepper. Sprinkle over the Chinese five-spice powder and lightly toss to coat well. Set aside. To make the spicy smoky bacon, heat a wok over a high heat and add the groundnut oil, then add the bacon and fry until crispy. Remove and set aside. Sprinkle over the shichimi pepper.To make the stir fry, just before cooking, toss the chicken with the tablespoon of cornflour to coat lightly. Heat a wok over a high heat, add 1 tablespoon of groundnut oil, then add the chicken strips, leaving to settle for a few seconds before you turn to toss. Cook for 4 minutes, stirring constantly.Push the chicken to one side of the wok, then add the remaining tablespoon of oil. Add the ginger and chillies and toss well. Before the chicken is completely cooked, season with the Shaoxing rice wine or dry sherry. Tip in the bamboo shoots and mixed vegetables and toss, cooking for 1–2 minutes. Keep stirring for another minute. Season with the low sodium light soy sauce, oyster sauce, toasted sesame oil and chilli oil. Give it one final toss. If you want a glossy finish, and there are cooking juices in the bottom of the wok, you can mix the cornflour into a slurry with 1 tablespoon of water, then add to thicken the cooking juices, tossing well. Garnish with the spring onions, then remove from the heat and serve immediately, topped with the bacon pieces. To make the bamboo shoots, slice the stalk to remove the fresh part of the shoot. Peel away the outer shoots to reveal the inner white shoot. Rinse and soak for 30 minutes in half of the lime juice and some water. Remove. To make the bamboo shoots, slice the stalk to remove the fresh part of the shoot. Peel away the outer shoots to reveal the inner white shoot. Rinse and soak for 30 minutes in half of the lime juice and some water. Remove. Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow. Remove from the water. Slice and taste the bamboo shoots; if bitter, submerge in 1 litre/1¾ pints of water steeped with more fresh lime juice for another 30 minutes. Remove and slice to julienne ready to use in a stir fry. Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow. Remove from the water. Slice and taste the bamboo shoots; if bitter, submerge in 1 litre/1¾ pints of water steeped with more fresh lime juice for another 30 minutes. Remove and slice to julienne ready to use in a stir fry. To make the chicken, place the chicken strips into a bowl and season with sea salt and ground white pepper. Sprinkle over the Chinese five-spice powder and lightly toss to coat well. Set aside. To make the chicken, place the chicken strips into a bowl and season with sea salt and ground white pepper. Sprinkle over the Chinese five-spice powder and lightly toss to coat well. Set aside. To make the spicy smoky bacon, heat a wok over a high heat and add the groundnut oil, then add the bacon and fry until crispy. Remove and set aside. Sprinkle over the shichimi pepper. To make the spicy smoky bacon, heat a wok over a high heat and add the groundnut oil, then add the bacon and fry until crispy. Remove and set aside. Sprinkle over the shichimi pepper. To make the stir fry, just before cooking, toss the chicken with the tablespoon of cornflour to coat lightly. Heat a wok over a high heat, add 1 tablespoon of groundnut oil, then add the chicken strips, leaving to settle for a few seconds before you turn to toss. Cook for 4 minutes, stirring constantly. To make the stir fry, just before cooking, toss the chicken with the tablespoon of cornflour to coat lightly. Heat a wok over a high heat, add 1 tablespoon of groundnut oil, then add the chicken strips, leaving to settle for a few seconds before you turn to toss. Cook for 4 minutes, stirring constantly. Push the chicken to one side of the wok, then add the remaining tablespoon of oil. Add the ginger and chillies and toss well. Before the chicken is completely cooked, season with the Shaoxing rice wine or dry sherry. Push the chicken to one side of the wok, then add the remaining tablespoon of oil. Add the ginger and chillies and toss well. Before the chicken is completely cooked, season with the Shaoxing rice wine or dry sherry. Tip in the bamboo shoots and mixed vegetables and toss, cooking for 1–2 minutes. Keep stirring for another minute. Tip in the bamboo shoots and mixed vegetables and toss, cooking for 1–2 minutes. Keep stirring for another minute. Season with the low sodium light soy sauce, oyster sauce, toasted sesame oil and chilli oil. Give it one final toss. If you want a glossy finish, and there are cooking juices in the bottom of the wok, you can mix the cornflour into a slurry with 1 tablespoon of water, then add to thicken the cooking juices, tossing well. Season with the low sodium light soy sauce, oyster sauce, toasted sesame oil and chilli oil. Give it one final toss. If you want a glossy finish, and there are cooking juices in the bottom of the wok, you can mix the cornflour into a slurry with 1 tablespoon of water, then add to thicken the cooking juices, tossing well. Garnish with the spring onions, then remove from the heat and serve immediately, topped with the bacon pieces. Garnish with the spring onions, then remove from the heat and serve immediately, topped with the bacon pieces.