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.
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
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. :)