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https://www.lifestylefood.com.au/recipes/6910/black-bean-chicken-stirfry-with-assorted-mushrooms

LifestyleFOOD.com.au

Black bean chicken stir-fry with assorted mushrooms

A quick, one-wok, healthy weekday dinner. Extremely satisfying meal for one or more. Goes deliciously with a bowl of steamed rice. For those who're watching waistlines, adding more enoki mushrooms gives the illusion it's a noodle stir-fry and doesn't need any carbs.

Ingredients

  • 70g enoki mushrooms, trimmed

  • 100g shiitake mushrooms, trimmed

  • 100g oyster mushrooms, sliced

  • 1 carrot, cut into fingers

  • 100g snow peas left whole

  • 200g chicken thigh or breast (I prefer breast), cut into bitesize pieces

  • 1 tsp Chinese cooking wine (Shao Tsing - can be found in your local Asian grocery store)

  • Spring onions sliced diagonally (for garnish)

  • 1 tbsp oil

  • Marinade (A)

  • 1 tsp Premium oyster sauce

  • ½ tsp light soy sauce

  • A pinch of salt

  • A dash of pepper

  • ½ tsp sesame oil

  • ½ tsp cornflour

  • 1 tsp egg white

  • Sauce ingredients (B)

  • 1 tsp chicken stock granules

  • 1 tbsp fermented black bean paste (from your Asian grocer)

  • A pinch of sugar

  • ¼ tsp salt or to taste

  • 2-3 tbsp water

  • 1 tsp cornflour (if sauce hasn't thickened)

Method

  • 1.

    Season chicken with marinade (A) for 20–30 minutes.

  • 2.

    Heat wok till very hot, add oil, add chicken, then sprinkle in the cooking wine. Stirfry briskly. Pour in sauce (B) and cover the wok. Add carrots. Cook for 3-4 minutes.

  • 3.

    Remove the cover and add snow peas. Fry for 1-2 minutes then add assorted mushrooms. Toss for 1-2 minutes until cooked. Dish out to serve. Sprinkle spring onions for garnish.

Notes

To make this dish vegetarian, use vegetarian oyster sauce and vegetable stock granules, omit egg white and replace chicken with firm tofu. Equally delicious!!

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