STIR-FRIED CHICKEN, BLACK MUSHROOMS, BAMBOO SHOOTS AND SPINACH
One of my all time favorite Chinese dishes is stir-fried black mushrooms and bamboo shoots on a bed of spinach. Since one of the RSC #6 contest ingredients is chicken, it was easy to incorporate chicken pieces into this recipe. I suggest serving this tasty asian dish with white rice, Chinese tea and fortune cookies.
Provided by SkipperSy
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preparation "A": Place the shitake/black mushrooms in a bowl and fill to the top with medium-hot water; Use a dish to cover in order to keep the mushrooms submerged in the water; soak for 30 minutes (turn after 15 minutes); Next drain and squeeze excess water from mushrooms; Then cut away the stem and cut each mushroom in half; Set aside.
- Preparation "B": Place chicken pieces in a bowl, add 1 teaspoon cornstarch, 2 teaspoons soy sauce, 2 teaspoons red vinegar and 1 tablespoon oil...stir; Set aside.
- Preparation "C": In a cup add 1/3 stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon wine, 1/4 teaspoon sugar...stir; set aside.
- Preparation "D": Dissolve in a cup 2 tablespoons stock and 1 tablespoon cornstarch, stir; Set aside.
- Preparation "E": Cut up bamboo shoots into bite size pieces; set aside.
- In a wok add 2 tablespoons oil, 1 teaspoon salt and 2 cloves chopped garlic, stir-fry for 30 seconds; Next add the chopped spinach; Stir-fry for about 3+ minutes until al dente; Drain, squeeze out some of the liquid from the spinach; Place on a serving plate and keep warm.
- In a wok add 2 tablespoons oil, 1 chopped garlic and stir-fry for 30 seconds; Then add the chicken pieces; Stir-fry for about 3-5 minutes until the chicken is thoroughly cooked but not overcooked (stir often); Add cashews, stir briefly, then remove to a bowl and set aside.
- In a clean wok add 2 tablespoons oil, then 1 tablespoon chopped ginger and stir-fry 30 seconds; Next add the shitake mushrooms and stir-fry for about 1-2 minutes (add a little stock if needed); Next add the bamboo shoots and stir-fry another minute; Add Preparation "C" soy sauce and oyster sauce liquid, stir occasionally and cook for about 2-3 minutes.
- Stir Preparation "D" cornstarch and stock once again and add a small amount "As Required" (not all) until you have a thick coating on the mushrooms & bamboo shoots (That is, not a liquid sauce).
- Add the cooked chicken pieces & cashews and blend together for about 1 minute.
- Add 1 tablespoon sesame oil and then one quick stir.
- Place the chicken, mushrooms and bamboo shoots on top of the bed of spinach.
- Serve with sticky white rice, Chinese tea and fortune cookies.
- Note:.
- I prefer to use a non-sweet oyster flavored sauce, such as Hop Sing Lung Brand; However, most brands contain sugar (often second ingredient listed on bottle) which is perfectly acceptable.
Nutrition Facts : Calories 486.3, Fat 39.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 1736.2, Carbohydrate 18, Fiber 4.3, Sugar 3.5, Protein 17.6
THAI STIR-FRIED CHICKEN WITH MUSHROOMS
A lovely stir-fry using fresh shiitake mushrooms. If you don't have those, use dried, and soak them in warm water before using.
Provided by PalatablePastime
Categories Chicken Breast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in wok and stir-fry onions until limp; add garlic and stir-fry for 2 minutes more.
- Remove onion and garlic; add chicken and stir-fry; add soy sauce, ginger, 2/3 of mint leaves, mixing into chicken.
- Add mushrooms, green onions, chilies, onion, garlic, and cook, until chicken is just cooked and tender.
- Then quickly season with vinegar, sugar, and fish sauce, stirring well; then remove from heat.
- Taste for seasoning; add 1 tbsp more fish sauce if you prefer.
- Garnish with remaining mint; serve with hot steamed rice.
STIR-FRIED CHICKEN AND BAMBOO SHOOTS
Number Of Ingredients 12
Steps:
- 1. Skin and bone chicken then dice. Dice bamboo shoots and celery. Stem snow peas. Crush garlic. 2. Heat oil. Add salt, then garlic and stir-fry a few times. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). 3. Add diced vegetables and stir-fry 1 minute. Stir in stock and heat quickly. Then cook, covered, over medium heat until vegetables are done (2 to 3 minutes). Meanwhile blend cornstarch and cold water to a paste. 4. Add snow peas, then soy sauce and sugar to pan stir in 1 minute. Then stir in cornstarch paste to thicken. Serve at once. VARIATIONS: * For the snow peas, substitute water chestnuts, diced add with other diced vegetables. * For the celery, substitute Chinese cabbage stems. * In step 3, add 1/2 cup canned button mushrooms. * At the end of step 4, garnish with 8 to 10 whole almonds, blanched and toasted. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STIR-FRIED VEGETABLES (CABBAGE, CHINESE MUSHROOMS, AND BROCCOLI)
Delicious vegetarian dish. Perfect as a vegetarian main course or as a side dish to accompany meat, especially chicken. Serves 4 as part of a Chinese-style meal or 2 as a main dish.
Provided by littleturtle
Categories Greens
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the sauce ingredients and set aside.
- Soak the mushrooms in hot water until they soften (15-20 minutes).
- Rinse under cold running water to remove any sand and squeeze out excess water to drain.
- With a sharp knife, remove the stems & discard.
- Finely shred the caps; set aside.
- Blanch broccoli in boiling water and drain.
- Chop cabbage into long shreds, about 1/4-inch wide.
- Preheat wok or large skillet over high heat until it is hot.
- Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.
- Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
- Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.
- Spoon onto a platter, sprinkle with sesame oil, and serve immediately.
Nutrition Facts : Calories 211.3, Fat 11, SaturatedFat 1.8, Sodium 2208.7, Carbohydrate 25.6, Fiber 6.6, Sugar 5.2, Protein 8.2
STIR-FRIED BAMBOO SHOOTS AND MUSHROOMS
Number Of Ingredients 7
Steps:
- 1. Soak dried mushrooms reserve the soaking liquid. 2. Cut bamboo shoots lengthwise in thin slices, then in 1- by 1 1/2-inch strips. Leave mushrooms whole if small quarter if large. 3. Heat oil. Add mushrooms and stir-fry 2 to 3 minutes. 4. Add bamboo shoots stir-fry 2 minutes more. Then blend in soy sauce and sugar. 5. Transfer vegetables to a serving platter, leaving liquids in pan. Arrange bamboo shoots underneath, mushrooms on top. 6. Blend cornstarch and mushroom-soaking liquid to a paste. Add to pan and cook, stirring, to thicken liquids. Pour sauce over vegetables and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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