This recipe from the spring section of the The Greengrocer's Diet is a real crowd pleaser. It's quick to make and a great dish to enjoy as we transit out of winter into the warmer weather.
1 litre chicken stock
1 knob ginger, peeled and grated
3 cloves garlic, peeled and grated
1 tbs lemon juice
2 birds eye chilli halved lengthways
1½ tbs tamari
1 tbs brown sugar
720 grams chicken breast, sliced into 2 cm x 7 cm strips
200 grams shitake mushrooms, sliced
2 medium carrots, peeled and julienned
350 grams Asian greens, trimmed and roughly chopped
4 shallots trimmed and roughly chopped
Heat the stock in a large saucepan with the ginger, garlic, lemon juice, chilli, star anise, tamari and brown sugar, and bring to a gentle boil.
Makes 4 servings
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