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
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