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.