Stir-Fried Chicken, Black Mushrooms, Bamboo Shoots and Spinach
photo by SkipperSy
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 12 -16 small shiitake mushrooms, soaked and cut in half
- 10 ounces fresh spinach, washed and chopped
- 8 tablespoons peanut oil (substitute vegetable oil)
- 3 garlic cloves, chopped
- 1 teaspoon salt
- 7 ounces chicken breasts, cut into bit size pieces
- 2 tablespoons cornstarch
- 1⁄2 - 3⁄4 cup stock
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon white wine (sweet, not "dry" wine)
- 1⁄4 teaspoon sugar
- 2 teaspoons red wine vinegar
- 1 tablespoon ginger, chopped
- 5 ounces bamboo shoots (8oz. tin, Companion Brand Half and Chunk in Water)
- 1 tablespoon sesame oil
- 1⁄4 cup cashews (not raw, not salted)
directions
- 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.
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Reviews
-
This seems quite classic and was very filling and satisfying. The instructions were very, very clear and the timing was right on, which made things easy. I used fresh shiitake mushrooms and canned bamboo shoot tips (my first time trying these; they were delicious!) I would have liked more spinach. This is a fairly healthy dish, and I ate it with brown rice for even more nutrition.
RECIPE SUBMITTED BY
SkipperSy
United States
Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!