Chicken, mushroom and pak choy stir-fry
This week at IHCC, we are making food with local and seasonal ingredients, i.e. those that are growing in our geographic area and/or are locally produced where we live.
I found a Curtis Stone recipe that has ingredients easily and readily available in the local markets, i.e. chicken, mushrooms, pak choy, and oyster sauce plus soy sauce for seasonings. This is truly Chinese! :D
Recipe slightly adapted from here.
Ingredients:
(Serves 4)
1 tablespoon vegetable oil
1/2 medium red onion, sliced
3 cloves garlic, finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
500g free-range chicken chunks (curry cut)
150g cup fresh shiitake mushrooms, thinly sliced
1 bunch pak choy, leaves and stems separated
1 tablespoon soy sauce
1 tablespoon oyster sauce
How to:
1. Place a frying pan over high heat. Add vegetable oil and cook onions until soft. Add garlic and ginger and cook until fragrant. Add chicken chunks and cook, stirring constantly, until golden brown.
2. Add mushrooms and cook for 1-2 minutes, tossing well. Then add pak choy and cook until just wilted. Add soy sauce and oyster sauce. Toss to coat well. Dish into a bowl and serve with rice or noodles.
A good bowl of stir-fry warms the tummy well. :)
Posts
Looking good. Now I know what to cook later.;)
ReplyDeleteThis is my meal plan for tonight, only with our locally caught ahi tuna instead of chicken. The recipe sounds really good, and I think the switch will work fine.
ReplyDeleteoh yumm I want to try this soon!! simple and delicious
ReplyDeleteWhat a great stir fry filled with ingredients my family loves. I'll have to give this recipe a try.
ReplyDeleteI love a good stir-fry, so easy, fresh and delicious! Great pick! ;-)
ReplyDeleteA perfect dish to serve with rice or over noodles! Yum!
ReplyDeleteA quick stir fry and dinner is ready. Your dish looks so delish!
ReplyDelete