Ginette from Newbury recommends this recipe if you are cooking for people with different preferences. You can split the mixture and put say ginger one half and mushrooms in the other. It’s also a good way of using up broccoli and cauliflower stems as recommended by Jamie Oliver.
Good glug of olive oil
3 cloves garlic
2 spring onions
1 broccoli stalk
1 cauliflower stalk
Fresh ginger to taste
Handful of mushrooms
400g diced chicken breast/quorn pieces
Good glug of soya sauce to taste
250g dry egg noodles
Heat the olive oil in a large frying pan or wok.
Peel and chop the garlic cloves, spring onions and mushrooms and add to the oil. (Or cook the mushrooms separately is someone doesn’t like them).
Chop the broccoli and cauliflower stalks and add to the pan.
Add the diced chicken and fry until browned.
Add the soya sauce to taste.
If someone doesn’t like ginger put their portion in a separate pan (and add the mushrooms if they like them).
Peel and chop the fresh ginger and add to original pan.
Place the noodles in a pan of boiling water and boil for 4 to 5 minutes.
Drain the noodles and serve with the stir fry on the plate. Or you can mix the noodles into the stir fry in the pan before serving.
Optional garnish: chopped coriander leaves and sweet chilli sauce.