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
CHICKEN MUSHROOM STIR-FRY
Meet the Cook: I'm a nurse in a small hospital, and I like to try out recipes on co-workers. When I had them sample this one, the casserole dish ended up empty! -Christina Thompson, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside. , In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.
Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 762mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN WITH BAMBOO SHOOTS AND CHILI
Provided by Marian Burros
Categories dinner, main course
Time 11m
Yield 2 servings as part of a Chinese meal
Number Of Ingredients 14
Steps:
- Cut chicken into strips about 1/8 inch wide and 2 inches long. Mix with egg white and cornstarch. Set aside.
- Rinse and drain bamboo shoots and slice with a thick slicing blade in food processor. Cut slices into small dice.
- Combine vinegar, soy sauce, sugar and white pepper and set aside.
- Heat 1 tablespoon peanut oil in wok until it shimmers. Stir-fry bamboo shoots, celery, spring onion and red pepper about 2 minutes; remove and set aside. Wipe out wok.
- Heat remaining 2 tablespoons peanut oil in wok until it shimmers. Stir-fry chicken until it turns white.
- Add chili paste; stir-fry. Add vinegar mixture and stir-fry.
- Return the vegetables to wok and stir in chicken stock; stir-fry to mix well.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 4 grams, Sodium 254 milligrams, Sugar 3 grams
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
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
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