Spa Shiki Stir-fry

Recipe by BeccaB3c
READY IN: 30mins


  • 12
  • 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


  • For sauce, combine sherry, oyster sauce, sesame oil and salt; set aside.
  • Pour the cooking oil in a wok or 10-inch nonstick skillet (add more oil as necessary during cooking).
  • Preheat the wok or skillet over medium-high heat.
  • Add carrots; stir-fry 1 minute.
  • Add celery and mushrooms; stir-fry 2 minutes.
  • 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.
  • Remove wok or skillet from heat.
  • Stir sauce, then slowly and carefully add sauce to wok or skillet, and return to heat.
  • Cook and stir until bubbly, then cook and stir 1 to 2 minutes more until sauce is slightly thickened.
  • Serve immediately over hot cooked rice.
  • Sprinkle the stir-fry with the 1 thinly sliced green onion, if you like, and the toasted sesame seeds.
  • *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.