Spa Shiki Stir-fry

Total Time
30mins
Prep 20 mins
Cook 10 mins

This is a recipe from Spa Shiki at the Lodge of Four Seasons, Lake Ozark, Missouri. There, they omit the chicken and serve it as a meatless side dish.

Ingredients Nutrition

  • 12 cup dry sherry
  • 2 tablespoons vegetarian oyster sauce or 2 tablespoons oyster sauce
  • 2 teaspoons toasted sesame oil
  • 14 teaspoon salt
  • 1 tablespoon cooking oil
  • 3 medium carrots, cut into thin bias slices (1 1/2 cups)
  • 2 medium stalk celery, cut into thin bias slices (1 cup)
  • 4 ounces fresh shiitake mushrooms, trimmed and sliced (1 3/4 cups)
  • 1 medium sweet red peppers (1 cup) or 1 medium green sweet pepper, cut into thin bite-sized strips (1 cup)
  • 3 green onions, cut into 1/2 inch pieces
  • 2 cups cooked chicken, cut into bite sized pieces
  • 3 cups hot cooked rice
  • 1 green onion, thinly sliced (optional)
  • 1 tablespoon toasted* sesame seeds

Directions

  1. For sauce, combine sherry, oyster sauce, sesame oil and salt; set aside.
  2. Pour the cooking oil in a wok or 10-inch nonstick skillet (add more oil as necessary during cooking).
  3. Preheat the wok or skillet over medium-high heat.
  4. Add carrots; stir-fry 1 minute.
  5. Add celery and mushrooms; stir-fry 2 minutes.
  6. Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or until vegetables are are crisp-tender.
  7. Remove wok or skillet from heat.
  8. Stir sauce, then slowly and carefully add sauce to wok or skillet, and return to heat.
  9. Cook and stir until bubbly, then cook and stir 1 to 2 minutes more until sauce is slightly thickened.
  10. Serve immediately over hot cooked rice.
  11. Sprinkle the stir-fry with the 1 thinly sliced green onion, if you like, and the toasted sesame seeds.
  12. *To toast sesame seeds, spread them in a thin layer in a shallow baking pan and bake in a 350 degree oven for 7 to 10 minutes or until the seeds are ligh brown, stirring once or twice.

Reviews

(1)
Most Helpful

This was very good. For personal taste I reduced the sherry to 1/4 cup and left the remaining sauce ingredients the same. We loved it. I had an extra bag of bamboo shoots so I added that to the dish. I think it this would be a very versitile recipe and you could add whatever favourite veggies you had on hand. I will definitely make this again. Thanks or the recipe.

Cilantro in Canada May 06, 2005

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