Chinese cuisine is an absolute favorite with me because there is no combination of ingredients it does not embrace. There are only two considerations – texture and taste. As far as the popular tastes go, honey soy, soy ginger, soy garlic, chilly garlic, ginger sesame, oyster sauce, Hoisin sauce, plum sauce are some of the usual options but then again the list is endless. I commonly use the soy ginger combination for stir fries, using more of light soy (which is mild and slightly sweeter) and very little dark soy (in lieu of which a tiny speck of black bean sauce works too).

Ingredients: (Serves 2)

  • Chicken breast: 1 no. (diagonally sliced against the grain)
  • Cucumber: 1 no, sliced into diagonal strips
  • Carrot: 1 no, sliced into thin long strips
  • Black fungus: a handful, soaked in warm water
  • Spring onions: a handful, chopped inch long
  • Ginger: 1 inch, thinly chopped
  • Garlic: 3 cloves, chopped
  • Green chilly: 2 nos, chopped
  • Soy sauce
  • Cornflour: 2 tbsp
  • Oil
  • Sugar to taste
  • Sesame oil for garnish


  • Marinate the chicken slices in some soy sauce for about 10 mins (if you have the
    time) and sprinkle them with cornflour
  • Heat a tbsp of oil in a wok.
  • Add the chopped garlic and ginger, stir for a minute
  • Add the chicken slices and stir fry on medium-high heat
  • Add the cucumber, carrot, rehydrated black fungus and green chillies
  • Mix a tbsp of light soy in 1/4th cup of water, add a tbsp of cornflour and some sugar
    to taste, add this mixture to the wok and stir vigorously
Storm in the wok
Storm in the wok
  • Finish off with sprigs of spring onions and a few drops of sesame oil
  • Serve with sticky rice, jasmine rice or plain white rice
Oriental Chicken Cucumber Stir Fry
Oriental Chicken Cucumber Stir Fry