Recipe: Chicken, Cashew and Rhubarb Stir-Fry

While searching for a recipe to use up a quart-size bag of rhubarb from last year (freezer stock), I came upon this one.

This recipe uses fresh rhubarb, and it will retain some crunch, so it is not suitable for my purposes today. But as soon as the rhubarb in my garden gets big enuf, its fate is sealed! And that goes for the garlic chives, too!

I will be trying Emeril's smothered chicken tonight, I will post it if I deem it "worthy".

Cheers!

Carolyn!

CHICKEN, CASHEW AND RHUBARB STIR FRY

serve with sticky rice, or rice noodles...or regular rice (if you have to, I guess!)

1/4 cup peanut oil
75 g cashew nuts
300 g chicken breast, thinly sliced
150 g rhubarb, sliced
1 clove garlic, thinly sliced
75 ml water/ stock
150 ml wok sauce (see below)
1/4 bunch chives I would use more for sure
Small handful of Thai basil (I may not find this, thus more chives...maybe some spinach?...go for the green!)

Heat the oil in a wok, add the cashews and stir constantly until browned all over, remove and set aside.

Add the chicken and fry until cooked, add the rhubarb and the cashews, toss quickly then add the garlic and water/stock.

Stir in the wok sauce. Heat through, and finish with the chives and basil. Serve immediately.

Wok sauce:
50ml ginger juice (ok, I will probably use grated ginger here, instead of juicing it)
100ml ketjap manis (this is a sweetened soy sauce, thick)
150ml soy sauce
200ml Chinese cooking wine
300ml oyster sauce
300ml hoisin sauce

Mix all the ingredients together and keep in the fridge until needed. This sauce will last for up to 2 months in the fridge. Ginger juice can be made by using either a juicer or by grating ginger and then squeezing out the juice by hand.