Brown Beech Mushrooms and Chicken Stir-Fry

16 Apr

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This stir-fry lends itself to the firm texture and nutty flavor of brown beech mushrooms. Adapted from a recipe I found in “Gochiso: Ultimate Japanese Gourment Magazine” from 2012.

Time: 25 minutes              Serves: 2

Ingredients


  • 2 boneless, skinless chicken cutlets – about 4 oz. each
  • 1/2 tsp tamari/soy sauce
  • 1/4 tsp toasted sesame oil
  • black pepper, freshly ground – to taste
  • 1/2 tsp cornstarch
  • pinch of sugar
  • 1 150g package brown beech mushrooms, separated and ends trimmed
  • 1 tbsp vegetable oil
  • 2 cloves garlic, finely minced
  • 1/2 inch piece of ginger, grated
  • 1 tbsp oyster sauce
  • red pepper flakes, to taste
  • green onion tops, thinly sliced

How to make it


  • Cut chicken into chunks.
  • In a medium-sized non-reactive bowl, combine tamari/soy, sesame oil, pepper, cornstarch, and sugar. Whisk to incorporate.
  • Add chicken to bowl and marinate on counter for 15 minutes, or covered in fridge overnight.
  • Heat wok or saute pan over medium-high heat. When hot, swirl in vegetable oil. Add chicken and stir-fry for 2-3 minutes until nearly cooked through. Reduce heat to medium and add garlic and ginger. Stir-fry until fragrant, about 1 minute.
  • Add mushrooms, oyster sauce and red pepper flakes. Bring sauce to a simmer and cook for 30 seconds. Garnish with sliced green onions.
  • I served this over steamed brown rice with pan roasted baby bok choy (recipe to follow).lunapic_13661275073099_5
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