Ingredients

K&N's Haray Bharay Nuggets - 5-7 nuggets

Cooking oil - 1 tbsp

Garlic - 1 tbsp; chopped

Ginger - ½ tsp; chopped

Lemon grass - ½ tsp; chopped

Thai bird's eye chilli - 5 pieces; julienned

Green chilli - 5 pieces; julienned

Red chilli sauce - 1½ tsp

Water - ¼ cup

White pepper powder - ½ tsp

Black pepper powder - ½ tsp

Sugar - ½ tsp

Onion - ¼; diced

Button mushrooms - 8; sliced

Red bell pepper- ¼; diced

Yellow bell pepper- ¼; diced

Green bell pepper- ¼; diced

Oyster sauce - 2 tbsp

Lemon juice - 1 tbsp

Spring onion - 5-10 leaves; julienned

Method

Heat oil in a wok; add garlic, ginger, lemon grass, bird's eye chilli, green chilli and sauté for 1 minute.

Add red chilli sauce and sauté for half a minute.

Add water and cook for 2 minutes.

Add white and black pepper, sugar, diced onion, button mushrooms, red, yellow and green bell pepper.

Add oyster sauce and stir well to combine and season to taste.

Add lemon juice.

Fry K&N's Haray Bharay Nuggets as per instructions on pack and add, along with spring onion.

Cook for an additional minute and serve hot.

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Preparation:
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Ingredients

Method