Chicken, Ginger & Mushroom Stir Fry
A quick and easy mid-week stir fry using chicken, fresh ginger, mushrooms, oyster sauce, and fermented soybeans. Change the type of meat or vegetables with whatever is in your fridge. Serve with steamed jasmine rice or brown rice.
Ingredients 15
Steamed Rice
200 ml water
200 g jasmine rice, washed
The Stir Fry
2 tbsp rice bran oil
2 eschalots, thinly sliced
1 garlic clove, minced
100 g Swiss brown mushrooms, sliced
1 carrot, thinly sliced
40 g ginger, julienned
300 g chicken breast fillet, thinly sliced
1 tbsp oyster sauce
1 tsp soy sauce
1 1⁄2 tsp sugar
1 tsp fermented soybean paste, salted
2 stalks spring onion, sliced 1 inch long
4 stalks coriander, picked, for garnish
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Method 7
To Cook Steam Rice
Bring to boil in a small pot, add washed and bring to the boil again. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.
For The Stir Fry
Thinly slice the , mince , slice , thinly slice , julienne , slice , pick , thinly slice and set aside. Mix the , , and into a small bowl.
In a wok, heat on a high heat for 1-2 minutes, add the thinly sliced and cook for 1-2 minutes.
Add , , , and , then cook for 1-2 minutes.
Season with the sauces. Continue cooking for 1 - 2 minutes or until is cooked through.
Add and stir to mix ingredients.
Transfer to a plate to serve along with steam rice, garnish with .
Songkran Fa-A-Loon's tips
To nail a stir-fry as a home cook, make sure you chop and prepare your ingredients in advance. This will ensure that you are able to cook everything quickly. Also, make sure you are starting with a very hot wok or pan.
