Cremini Mushroom & Chicken Stir-Fry
Inspiration for this dish comes from the Every Grain of Rice cookbook by Fuschia Dunlop. This book is fantastic as Fuschia shares both traditional and modern Chinese recipes she learned while living in China. I am most comfortable using Chinese ingredients at home and I love that this book shares authentic Chinese cuisine. My recipe is inspired by her stir-fried oyster mushrooms with chicken. I decided to make a dish using some similar ingredients, but added more Chinese ingredients, created a nuttiness and earthiness using peanut oil and cremini mushrooms and brought some heat by incorporating red chilies.
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Ingredients:
- 1 boneless, skinless chicken breast, thinly sliced
- ½ teaspoon salt
- 1 teaspoon corn starch
- 1 teaspoon Shaoxing wine
- 2 teaspoons fish sauce
- 2 teaspoons cold water
- 1 tablespoon olive oil
- 200 g cremini mushrooms, cleaned and halved
- 2 tablespoons peanut oil
- 1 piece ginger (about 4 to 5 cm thick) peeled and sliced.
- 4 garlic cloves, sliced
- 2 red Thai chilies, thinly sliced into rounds
- 2 spring onions, cut on diagonal, whites and greens separated
- Chinkiang vinegar
- kosher salt and ground white pepper
Instructions:
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