Chicken And Shiitake Stir Fry With Peas And Pea Tendrils Recipes

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CHICKEN WITH SNAP PEAS AND SHIITAKES



Chicken with Snap Peas and Shiitakes image

Provided by Ming Tsai

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

6 chicken thighs
1 tablespoon sesame oil
1/2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoon minced garlic, divided
2 tablespoon minced ginger, divided
1/2 pound snap peas, blanched
1/2 cup canola oil
4 sliced scallions, separate green and white
1/2 cup chicken stock (if canned, use low sodium)
2 cups sliced shiitakes
Salt and black pepper to taste

Steps:

  • Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp. In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.

STIR-FRY WITH SHIITAKI AND CHICKEN



Stir-Fry with Shiitaki and Chicken image

Provided by Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 16

1 carrot, cut into 1/2-inch pieces
1 cup broccoli florets
1 cup cauliflower florets
1 pound skinless chicken breasts, cut in strips
1 teaspoon olive oil
4 cloves garlic, minced
1 tablespoon minced fresh gingerroot
2 tablespoons soy sauce, low sodium
1 pinch chili flakes
1/2 red bell pepper, seeded and sliced
1 ounce mushrooms, quartered
1 ounce shiitake mushrooms, stemmed and halved
1 bunch spinach, chopped
1 zucchini, cut on a bias into 1/4-inch thick slices
4 scallions, sliced into 1-inch lengths
Cilantro sprigs, for garnish

Steps:

  • In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside.
  • In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro.

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