Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This dish has a very strong Asian influence, not uncommon in Trinidad. The technique of stir-frying is not difficult. Food is fried quickly at a high temperature while being stirred constantly. A little liquid is added and the cooking quickly finished.


  • 3 boned chicken breasts, thinly sliced
  • 3 tablespoons peanut oil
  • 1 small onion, cho


Heat the oil in a heavy frying pan or wok and stir-fry the chicken over brisk heat for 3 minutes. Add the onion, spring onions, cucumber, carrots, water chestnuts, mushrooms, bamboo shoots and salt and cook stirring constantly over brisk heat, for about 5 minutes longer. Pour soy sauce over the mixture and cook without stirring for 1 minute more. Meanwhile, sauté the almonds in a little butter