500g chicken fillet cut in thin strips1 teaspoon ginger garlic pasteFreshly ground black pepperghee (Clarified butter)½ cabbage sliced2 carrots julienned1 green pepper julienned1 yellow pepper julienned1 tray mushrooms, sliced and cut in 41 teaspoon garlic ground with 1 green chilli and some dhania (coriander)1 teaspoon black pepper2 teaspoon Worcester shire sauce
Add 1 teaspoon ghee (Clarified butter) to pot. Add chicken, ginger garlic, black pepper and salt to taste. You can add crushed green chilli if you prefer it spicier. Once chicken is cooked, remove to a plate.Add 2 teaspoon ghee (Clarified butter), then all the veggies except for mushrooms. Add garlic paste and spices. Stir fry till soft. Then add Worcester shire sauce. Taste for salt. Add in the chicken. Remove from stove. Add in chopped spring onions. Cool. Ready to fill.