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This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook, published by HarperCollins.
Silver beet is an ideal vegetable for a stir fry. Hint: you can make this dish into a sparkling riot of colour with Yates Silverbeet 'Bright Lights'.
Serves 4
Ingredients:
- 8-10 medium-large leaves of silver beet
- 2-3 Tbsp light cooking oil
- 1 Tbsp pine nuts
- 2 boned, skinless chicken breasts, finely sliced, dusted with cornflour
- 1 medium onion, peeled and finely sliced
- 1 red pepper, deseeded and finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper to taste
- 2 tsp cornflour
- 1 Tbsp water
- 2 Tbsp sherry
Method:
- If the leaves are very large, strip off the greens and cut the ribs crossways into fine slices. Tear the leaves into large pieces, wash and dry.
- Heat the oil in a wok or large frying pan, add the pine nuts and cook, stirring until they colour. Remove immediately and keep warm.
- Add more oil, shake any excess cornflour off the chicken strips, add to the wok or pan and stir-fry until the meat is firm and coloured.
- Push to one side, and add the onion and red pepper slices and cook until soft.
- If the silver beet ribs have been sliced, add now and stir-fry for a minute.
- Add the leaves, followed immediately by the vegetable stock or water, and salt and pepper.
- Cook, stirring until the leaves begin to wilt. The chicken strips should be cooked through, but check to make sure; if not, continue to cook, stirring throughout.
- Combine the cornflour, water and sherry, and mix until smooth.
- Add to the wok or pan and stir briskly, then lower the heat, add the pine nuts, cover the wok or pan and simmer for 3-4 minutes.
- Serve immediately.
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