COURTESY : @whip_it_up_with_zee
ZURAIDA MINTY

1 kg chicken fillets cut into strips
2 tablespoon shezwan sauce(l made my own)
1 teaspoon chinese salt (zeal)
1 egg
1/4 cup cake flour
1/4 cup corn flour
1 teaspoon grinded black pepper
1 tablespoon soya sauce
Marinade the chicken in all the above and leave to marinade for half an hour.
1 punnet exotic mushrooms (wiped and sliced) From Woolworths Do not wash the mushrooms!!!
1/2 red pepper julienne
1/2 yellow pepper julienne
1 medium size carrot julienne
1 chinese cabbage shredded
1/4 red cabbage finely sliced
1 large red onion sliced
Handfull peas (of using frozen peas steam them first)
Spring onions chopped
Chopped fresh coriander

Heat a 1/4 cup sunflower oil. Stir fry the chicken untill its cooked. Remove and set aside. Add a little more oil into the wok
Stirfry all the veggies

Add in all the sauces
2 tablespoon shezwan sauce
2 teaspoon soya sauce.
2 tablespoons tomatoe sauce
2 tableapoons sweet chillie sauce

Stir fry quickly keep the veggies crisp. Add in the cooked chicken and toss everything together. Serve immediately
I served mine with garlic bread.

SHEZWAN SAUCE
150g Regular Chillies
50g Kashmiri Chillies

I only used the regular chillies,didn’t have Kashmiri Chillies. Remove some seeds if you don’t like it too hot. Wash the chillies well. Soak in water soak 2/3hrs. Boil in the same water for 5 minutes and keep pressing it down.  Cover and cook for 5 minutes
Make sure its soft and tender. Switch off the stove and leave it to rest. Blend untill it becomes a smooth paste Heat 5 tablespoon oil. add 1/2 cup crushed garlic 4 to 5 tablespoon of ginger braise for 2/3 minutes to remove the raw smell
add the chillie puree Add 2/3 tablespoon of the chillie water that is left behind Cook for 5/7 min covered. Remove the lid check if the oil has risen to the top of the sauce.

1 tsp sugar
1 teaspoon of salt
3 tablespoon of tomatoe sauce
2 teaspoon Soy sauce
3 tablespoon viniger
Cook 3 minutes. Switch off the stove and leave to cool