Ginger Hoisin Stir Fry

I owned a wok for 2 years before I got over my fear and decided to give it go. Now I'm hooked and use it all the time when I feel like cooking a stir fry. Stir fry is great too because you put in whatever you like and it's almost certain that it will taste great. Here is one of my favourite recipes that I devised from my many wok experiments. 

Ginger Hoisin Stir Fry

2 Tbsp Peanut Oil (olive oil is fine if you don't have peanut oil)

1/2 onion, chopped

3 garlic cloves, minced

1/4 cup fresh ginger, grated

1/4 cup soy sauce

2 chicken breasts, sliced into strips

2 carrots, peeled and chopped

1 head broccoli, chopped

1 yellow bell pepper, chopped

1 cup button mushrooms, sliced

1/2 tsp red pepper flakes (or 1 tsp of rooster sauce)

1/2 cup Hoisin sauce

2 cups water

3 pkgs instant stir fry noodles

In a wok over medium heat, add oil, onion, garlic and ginger. Fry for a minute, then add soy sauce. Let the ingredients continue to cook in the soy sauce for a minute. 

Add the chicken strips and fry  for 5 minutes until all sides are cooked. 

Add vegetables, red pepper flakes and 1/4 cup the water. Fry the vegetables until they get to their desired tenderness.

Add hoisin sauce and remaining water. Then add stir fry noodles and cover wok with a lid. Let the noodles cook until soft, approximately 5 minutes. Take the lid off, stir and let sauce thicken. If you need to add more water to have the noodles soften but still have a nice sauce, just go ahead. 

Every stir fry is different so don't worry about following this recipe to the T - just add what you think it needs and don't be afraid to experiment!