Easy Mushroom Stir-Fry (Print Version)
# Ingredients:
→ Marinade
01 -
1/4 tsp salt
02 -
1 tbsp Shaoxing wine
03 -
1 tsp cornstarch
04 -
1 chicken breast, no skin or bones (about 225g or half a pound)
→ Sauce
05 -
1 tsp cornstarch
06 -
1 tbsp soy sauce
07 -
1 tbsp Shaoxing wine
08 -
1/4 cup chicken broth
09 -
1 tbsp oyster sauce
→ Stir-fry
10 -
1 cup water chestnuts, drained and sliced up
11 -
2 green onions, chopped small
12 -
1/2 lb (225g) white mushrooms, sliced
13 -
2 tbsp peanut oil or any kind of vegetable oil
14 -
1 cup bamboo shoots, also drained and sliced
15 -
1 cup snow peas, with ends trimmed
16 -
1 carrot, peeled and cut thinly
17 -
2 garlic cloves, chopped finely
# Instructions:
01 -
Chop the chicken into thin pieces about 1/4 inch thick. Mix them in a bowl with cornstarch, Shaoxing wine, and salt until they're well coated.
02 -
Combine all the sauce ingredients in a small bowl. Set it aside for later use.
03 -
Warm up a big pan on medium heat and add 1 tbsp of oil. Cook the chicken just until it's lightly browned but not fully cooked. Take it out and put it aside.
04 -
Throw the garlic and green onions into the pan with the rest of the oil. Stir them until they smell nice.
05 -
First, cook the mushrooms and carrots until they start to soften. Add the bamboo shoots, snow peas, and water chestnuts next.
06 -
Put the chicken back into the pan along with the sauce. Keep stirring everything until the sauce thickens. Sprinkle some extra green onion if you'd like!
# Notes:
01 -
Need a gluten-free version? Use tamari instead of soy sauce and swap Shaoxing wine with dry sherry.
02 -
Adjust the amount of sauce to make it thicker or lighter, depending on your taste.
03 -
This dish is a well-known Chinese classic called 蘑菇鸡片.