Serve over a bed of brown rice, or accompanied by some steamed Broccoli, and our ricotta patties. Are you looking to increase your green vegetables intake? This is a dish that you will love. Great served with broccoli and our ricotta patties. Instructions Heat plenty of oil or butter in a large saucepan until hot.
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Stay connected with Food Stay connected with Food. Vertical Tabs Newsletter. 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 minutes. Serve immediately. Related products. Asparagus and prosciutto salad Here's how to make a delicious asparagus and prosciutto salad. Blackcurrant deep-dish crumble Here's how to make a tasty deep-dish blackcurrant crumble.
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