Thursday, November 15, 2007

Here's another Chinese recipe that I made up and really like. Stir Fry Snow Pea Chicken with Shitake Mushrooms.

snowpeas-1 large handful
1 piece large chicken breast - sliced into thin pieces
1 small can of bamboo shoots
1 8oz carton of Shitake mushrooms
2 garlic cloves, minced
2 tablespoons oyster sauce
2 tablespoon cornstarch
2 teas sugar
1 tablespoon veg or corn oil
chili sauce (optional for additional flavor)

Add 1 tbsp cornstarch to chicken pieces and let sit for 10 mins. Heat Lg nonstick pan with oil under med-high heat, add garlic and saute 30 seconds. Add mushrooms and saute 5 mins or until tender and soft. Add bamboo shoots and snowpeas, saute another 5-10 mins (until snow peas become tender). Remove vegs from pan and hold on a plate. Saute chicken breast until it is no longer pink. Stir together 1 tbsp cornstarch, 2 tbsp oyster sauce, 2 teas sugar, and 2 tbsp water and add to the chicken. Add the vegetables. Add chili sauce if desired. Stirfry another 2 mins. Serve with rice.

1 comment:

amanda said...

thanks for the recipe :)