Mushroom Simplicity Chicken Stir Fry TNT

K

Kimchee

Guest
Don't be scared of the Fish Sauce! It really blends in well and doesn't
add any sort of "fishy" taste at all.

CHICKEN MARINADE
1 or 2 boneless skinless chicken breasts
1/2 inch fresh ginger, minced.
2 cloves garlic, mined
1/4 cup fish sauce
1/4 cup rice vinegar

Pound chicken breasts flat, then slice thinly.
Marinate in other ingredients for about 1 hour. Drain marinade before cooking.
Stir fry, then set to the side.

Stir Fry Veggies, such as

1/2 small red pepper
3 baby carrots
4 leaves Napa Cabbage
1 small white onion
5 cloves garlic
~4-6 oz Dried shiitake mushrooms
Fresh crimini or other mushrooms

Slice all vegetables thinly.
Rehydrate shiitake mushrooms in hot water, about 6-8 oz.

When mushrooms are rehydrated, remove from water and squeeze excess water
out of mushrooms. If they are not sliced, slice them thinly too.

Add about 1/4 cup of fish sauce to the mushroom water. 1:4 ratio
Add remaining 3 cloves of garlic, minced. Mix well. Mixing lets the garlic release its flavor!

Stir fry vegetables briefly in very hot wok, then add in mushroom water and chicken. Mix
well, bring to a boil, cover and let simmer for 3 minutes. Thicken with corn starch mixed
into cold water.
 
K

Kimchee

Guest
You can use anything, vegetable-wise. That's just what I had on hand when I
invented it. :)
 
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