Chicken and Mushroom Stir-Fry
May. 7th, 2021 10:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithWe made this tonight. It turned out very tasty.
"Chicken and Mushroom Stir-fry"
Ingredients:
Sauce:
1/8 cup water or chicken broth
1 tablespoon oyster sauce
1 teaspoon rice vinegar
1 teaspoon mirin
1 teaspoon sesame oil
1 tablespoon cornstarch
Stir-fry:
half a 1.25 pound package of chicken thighs, cut into bite-sized pieces
3.5 ounce package of oyster mushrooms, coarsely chopped
half a sweet onion, sliced into half-circles
1 can bamboo shoots, drained
2 garlic cloves, minced
1 thumb of ginger, minced
2 tablespoons sunflower oil
Directions:
In a small bowl, combine 1 tablespoon oyster sauce, 1 teaspoon mirin, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch. Stir until the cornstarch dissolves. Set aside.
Cut chicken thighs into bite-sized pieces. Set aside.
Cut half a sweet onion into half-circles. These will separate into crescents as they cook.
Open 1 can of bamboo shoots and drain them. Set aside.
Peel and mince 2 garlic cloves. Mince 1 thumb of ginger, which doesn't need peeling unless you just want to. Put in a small bowl (big enough to get your bamboo spatula inside) and set aside.
Heat the wok. Add 2 tablespoons of sunflower oil and the minced aromatics. Stir-fry briefly.
Add the onions and stir-fry for several minutes until they separate and just start to soften.
Put in the mushrooms and stir-fry until they soften.
Put in the chicken bits and stir-fry until they turn white.
Add the bamboo shoots and stir-fry briefly.
Pour the sauce over the meat and vegetables. It will pool in the bottom of the wok. Stir-fry until the sauce turns glossy and thickens to coat the food.
Serve the chicken and vegetables over rice or another starch.
Notes:
This sauce blend has a robust flavor, and thickens up beautifully in just a minute or two. It should work well in many stir-fry recipes.
Here we used chicken thighs, cut into bite-sized pieces. They cooked quickly.
Oyster mushrooms have a mild, mellow flavor. Shiitake mushrooms should work just as well, and a medley probably would too. If all you can find are button mushrooms, they'll do, but the flavor won't be as interesting.
Sweet onions come in several varieties. When cut into half-circles they break up into crescents.
Bamboo shoots are chewy and tangy. They do well in many stir-fry recipes.
Garlic and ginger are my go-to aromatics for stir-frying. Using the fresh roots is both healthy and delicious, much better than preserved versions.
Overall, this recipe turned out well, with mellow meaty flavor and chewy texture. We found it very satisfying.
"Chicken and Mushroom Stir-fry"
Ingredients:
Sauce:
1/8 cup water or chicken broth
1 tablespoon oyster sauce
1 teaspoon rice vinegar
1 teaspoon mirin
1 teaspoon sesame oil
1 tablespoon cornstarch
Stir-fry:
half a 1.25 pound package of chicken thighs, cut into bite-sized pieces
3.5 ounce package of oyster mushrooms, coarsely chopped
half a sweet onion, sliced into half-circles
1 can bamboo shoots, drained
2 garlic cloves, minced
1 thumb of ginger, minced
2 tablespoons sunflower oil
Directions:
In a small bowl, combine 1 tablespoon oyster sauce, 1 teaspoon mirin, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch. Stir until the cornstarch dissolves. Set aside.
Cut chicken thighs into bite-sized pieces. Set aside.
Cut half a sweet onion into half-circles. These will separate into crescents as they cook.
Open 1 can of bamboo shoots and drain them. Set aside.
Peel and mince 2 garlic cloves. Mince 1 thumb of ginger, which doesn't need peeling unless you just want to. Put in a small bowl (big enough to get your bamboo spatula inside) and set aside.
Heat the wok. Add 2 tablespoons of sunflower oil and the minced aromatics. Stir-fry briefly.
Add the onions and stir-fry for several minutes until they separate and just start to soften.
Put in the mushrooms and stir-fry until they soften.
Put in the chicken bits and stir-fry until they turn white.
Add the bamboo shoots and stir-fry briefly.
Pour the sauce over the meat and vegetables. It will pool in the bottom of the wok. Stir-fry until the sauce turns glossy and thickens to coat the food.
Serve the chicken and vegetables over rice or another starch.
Notes:
This sauce blend has a robust flavor, and thickens up beautifully in just a minute or two. It should work well in many stir-fry recipes.
Here we used chicken thighs, cut into bite-sized pieces. They cooked quickly.
Oyster mushrooms have a mild, mellow flavor. Shiitake mushrooms should work just as well, and a medley probably would too. If all you can find are button mushrooms, they'll do, but the flavor won't be as interesting.
Sweet onions come in several varieties. When cut into half-circles they break up into crescents.
Bamboo shoots are chewy and tangy. They do well in many stir-fry recipes.
Garlic and ginger are my go-to aromatics for stir-frying. Using the fresh roots is both healthy and delicious, much better than preserved versions.
Overall, this recipe turned out well, with mellow meaty flavor and chewy texture. We found it very satisfying.
(no subject)
Date: 2021-05-08 04:48 am (UTC)Speaking of cooking, I don't know if you watch Top Chef, but last night's episode had me thinking about you. They cooked native foods. It was very cool. I felt dumb. I did not realize that there were native peoples in Oregon. I took a Native American History class in college, but I don't remember anything about Oregon.
Thoughts
Date: 2021-05-08 05:15 am (UTC)Many mushrooms work great in stir-fry dishes. I love the wild-type and medley mushrooms, but baby bellas are great, and buttons will work if that's what you have. We keep a carton of dried shiitake mushrooms, which keep forever and can be quickly reconstituted.
>> Speaking of cooking, I don't know if you watch Top Chef, <<
Not usually.
>> but last night's episode had me thinking about you. They cooked native foods. It was very cool. <<
Yay! :D
>> I felt dumb. I did not realize that there were native peoples in Oregon. I took a Native American History class in college, but I don't remember anything about Oregon. <<
The northwest coastal tribes were a huge part of Turtle Island, but less famous than the plains tribes. It's not your fault that so much of history is whitewashed, and even the Native American classes tend to be limited by what the teacher can find.
http://indians.org/articles/northwest-coast-indians.html
http://www.native-languages.org/oregon.htm
https://www.oregonencyclopedia.org/articles/urban_indians/
https://www.oregon.gov/dhs/ABOUTDHS/TRIBES/Pages/Tribes.aspx
https://www.opb.org/artsandlife/series/brokentreaties/oregon-tribes-oral-history-broken-treaties/
The traditional foodways of your region all revolve around the Salmon People, whose regular spawning runs made the coastal tribes very rich compared to most other tribes. They are all now threatened by dams and could really use your help. Berries and wild game are also important parts of the cuisine. Some tribes built clam gardens to harvest shellfish and sea vegetables along the coasts. Further inland, acorns were a popular storage food over much of the West Coast.
https://traveloregon.com/things-to-do/culture-history/celebrate-oregons-indigenous-foods/
https://www.travelportland.com/culture/indigenous-foods/
https://www.npaihb.org/ntfs-coalition/
https://wildfoodadventures.com/
https://traveloregon.com/plan-your-trip/guides-tours/tour-companies/harvesting-oregons-wild-edibles/
https://www.redmond.gov/DocumentCenter/View/12598/Student-Research---Presentation-of-Northwest-Native-Foods
http://www.thepeoplespaths.net/NAIFood/acorns.htm
https://pdxscholar.library.pdx.edu/cgi/viewcontent.cgi?article=1207&context=anth_fac
https://www.amazon.com/Foraging-Oregon-Finding-Identifying-Preparing/dp/1493018701
https://www.amazon.com/Feeding-People-Spirit-Revitalizing-Northwest/dp/163398043X
https://en.wikipedia.org/wiki/Pacific_Northwest_cuisine
One of my favorite ways to make salmon is grilling it with my Turtle Island seasoning blend: sea salt, juniper berries, and rubbed sage ground together. Another option is hazelnuts and sea salt, which comes out surprisingly sweet. If you have had cedar-planked salmon, that's one of the few native dishes to survive in the invasion.
Go explore, you have so much exciting stuff to discover! :D
Re: Thoughts
Date: 2021-05-08 05:16 pm (UTC)Yum--Salmon.
I believe I have had cedar plank salmon. It's been awhile.