Let's Wok - Recipes
Let's Wok - Recipes
Chicken stir-fry with oyster mushrooms and vegetables
Ingredients (4 servings) Chicken and vegetables 500 g chicken breast (cut into thin strips) 200 g oyster mushrooms (torn into large pieces) 1 red bell pepper (sliced) 1 yellow bell pepper (sliced) 2 carrots (cut into thin sticks) 1 zucchini (cut into half slices) 3 spring onions (cut diagonally) 3 cloves garlic (finely chopped) 1 tbsp fresh ginger (grated) 2 tbsp oil (peanut or rapeseed oil) Sauce 3 tbsp soy sauce 2 tbsp oyster sauce 1 tbsp hoisin sauce 1 tsp sesame oil 1 tsp sugar or honey 50 ml water 1 tsp cornstarch (mixed with a little water) Method Prepare all ingredients in advance. Stir-frying is done over high heat and moves quickly. Heat the wok until very hot and add oil. Stir-fry the chicken over high heat for 2–3 minutes until lightly browned. Remove from the wok. Add a bit more oil if needed. Add garlic and ginger and stir-fry briefly. Add the oyster mushrooms and cook over high heat until golden and slightly crispy at the edges. Add bell peppers, carrots, and zucchini. Stir-fry for 2–3 minutes so the vegetables remain slightly crisp. Return the chicken to the wok and pour in the sauce. Bring to a boil. Add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Add the spring onions at the end and give everything a quick toss. Serving Serve with jasmine rice or noodles. The dish can be topped with sesame seeds, fresh cilantro, or chili to taste. Tips Cooking over high heat gives the best flavor and texture. Oyster mushrooms absorb flavors well and develop a rich, juicy texture when cooked at high heat.
Chicken with Oyster Mushrooms and Vegetables
A delicious and easy dish with chicken and oyster mushrooms with vegetables. (Serves 4 person) Ingredients 400 g chicken breast, cut into thin strips 200 g oyster mushrooms, cut into smaller pieces 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 carrot, sliced into thin pieces 2 spring onions, chopped 2 cloves garlic, finely chopped 1 tbsp fresh ginger, grated 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1 tsp sugar 1 tbsp cornstarch mixed with 2 tbsp water 3 tbsp cooking oil (e.g., rapeseed oil) Fresh coriander or sesame seeds for garnish (optional) Instructions Prepare the chicken: Mix the chicken strips with 1 tbsp soy sauce and let them marinate for 10 minutes. Heat up the HOT WOK: Turn on your HOT WOK to high heat and add oil. Once the oil is smoking hot, stir-fry the chicken for 2-3 minutes until golden. Remove and set aside. Stir-fry vegetables and mushrooms: Add a little more oil if needed, then stir-fry the garlic and ginger briefly before adding the oyster mushrooms, bell peppers, and carrot. Stir-fry for 2-3 minutes until the vegetables are still slightly crisp. Add the chicken back: Return the chicken to the wok and add the oyster sauce, remaining soy sauce, sesame oil, and sugar. Stir well. Thicken the sauce: Pour in the cornstarch mixture while stirring to slightly thicken the sauce. Finish the dish: Add the spring onions and give it a final toss. Remove from heat. Serving: Garnish with fresh coriander or sesame seeds and serve immediately with steamed jasmine rice or noodles. 💡 Tip: Want an extra kick of heat? Add 1 tsp chili sauce or a freshly chopped chili along with the garlic! 🔥 Perfect cooking on the HOT WOK: The high temperature ensures the chicken gets a nice sear while keeping the vegetables crisp and delicious. Enjoy! 😋🥢
