Kelp Kombu Stir-Fry
A quick and nutritious stir-fry that makes use of expired dried kelp kombu. The kombu adds a savory taste to the dish.
Ingredients
- 50g expired dried kelp kombu
- 200g chicken breast, thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 cup water
- Cooked rice, for serving
Instructions
Soak the expired dried kelp kombu in cold water for 15-20 minutes until it softens.
Drain the kombu and cut it into bite-sized pieces.
In a wok or large skillet, heat the vegetable oil over medium-high heat.
Add the chicken breast slices and stir-fry until cooked through.
Push the chicken to one side of the pan and add the bell pepper, onion, and minced garlic to the other side.
Stir-fry the vegetables for a few minutes until they start to soften.
In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, and water to make a sauce.
Pour the sauce over the chicken and vegetables, and add the soaked kombu.
Stir-fry everything together for another 2-3 minutes until the sauce thickens and coats the ingredients.
Serve the stir-fry over cooked rice and enjoy!