Our epic 2016 graduates' trip to Australia, Cambodia and Vietnam found Gus and Jane doing a cooking course in
Hoi An.  This is one of the recipes from that class which Gus made his own on the day. (Gus and Jane)

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Golden Lotus
Chicken Stir Fry

Ingredients

Note: You may want to double the ingredients depending on eaters.

500g chicken fillet
5 lemongrass stalks, finely sliced
2 chilies, chopped
1/2 capsicum (or broccoli)
1/2 onion or shallots
3 cloves garlic crushed
Turmeric oil (or 1 tsp turmeric mixed with 1 tsp coconut oil)
Tapioca (or corn) flour to thicken
1 hot chili chopped (optional)
20g dry wood ear mushrooms

Hoi An market shopping.

Marinade sauce
1 tbs garlic chopped
1 tbs shallot chopped
1/2 tbs lemongrass chopped
1/2 tbs oyster sauce
1/2 tbs chili sauce
1/2 tsp pepper
1/2 tsp sugar
1 tsp fish sauce
1/2 tsp salt
1 tbs oil
1/4 tsp five spice powder

Early morning shopping, Hoi An.

Method

1. Soak mushrooms in hot water for 5 minutes then wash clean.

2. Cut chicken thinly into pieces.

3. Add all marinade sauce ingredients then mix well, add chicken and leave approximately 20 minutes.

4. Cut capsicum, onion and mushrooms into small pieces.

5. Heat oil in wok pan add garlic, onions or shallots, lemongrass then chicken with the marinade.  Stir 3 minutes.

Chopping wood ear fungus.

6. Add capsicum, onion and mushrooms with ~5 tbs water to the wok. Stir fry 5 minutes.

7. Season with an additional  1/2 tbs oyster sauce, 1 tsp fish sauce, 1/2 tsp sugar, 1/2 tbs chili sauce more if you like spicy.

8. Add 1 tbs turmeric oil and 1 tbs tapioca (or corn) flour to thicken!

Serve with steamed rice.