Sally Pearson and Curtis Stone's chicken, mushroom and pak choy stir-fry with brown rice
- 3 cups water
- 11/2 cups brown rice
- 1 tbsp olive oil
- 1/2 medium red onion, thickly sliced
- 3 cloves garlic, finely chopped
- 1 tbsp finely chopped peeled fresh ginger
- 500g Coles Brand RSPCA Approved Chicken Breast Fillets, thinly sliced across the grain
- 150g cup mushrooms, thinly sliced
- 1 bunch pak choy, quartered vertically
- 1 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- 1 tbsp oyster sauce
- 1 cup fresh bean shoots
- 2 spring onions, thinly sliced diagonally
- 1 tbsp sesame seeds, toasted
FOR THE RICE
In a heavy-based, medium saucepan, combine water and rice. Cover and bring to the boil over high heat. Reduce heat to medium low and simmer gently for 35-45 mins, or until water is absorbed and rice just tender.
Remove saucepan from heat and stand for a few mins, then fluff rice with a fork.
FOR THE STIR-FRY
Place a wok or large frying pan over high heat. Add oil and when hot after 1 min, add onion and cook for 1 min. Add garlic and ginger and cook for 1 min, until fragrant.
Add chicken and cook for 2 mins, stirring constantly, or until just golden brown.
Add mushrooms and cook for 1-2 mins, tossing well, then add pak choy, separating the leaves, and cook for 1 min, or until just wilted.
Add soy sauce, sweet chilli sauce and oyster sauce and toss to coat ingredients well. Toss in bean shoots.
Serve rice on a plate or in bowls and top with stir-fry. Garnish with spring onions and sesame seeds and serve immediately.
Nine steps to the perfectly poured beerBars are full of rituals that elevate mere boozing to a loftier status. At their best, patrons form orderly queues to receive the sacrament of the grain or grape from skilled barkeeps who dispense...
Choosing the perfect glass for your beerGlassware plays a huge role in the beer experience and if there is any tip I can give you when it comes to drinking beer, it's to pour your brew into a glass before you enjoy it. Trust me on that one.
How to supercharge your home brew, with tips from an amateur brewer who turned proIn honour of International Beer Day on August 1, we've found someone who can tell you how to create your own top-notch brews.