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Roasted pink oyster petal stir fry with chicken

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Ingredients

Adjust Servings:
For the chicken (optional - non-vegetarian version)
1 ea Chicken Breasts - Boneless
To prepare the mushrooms
3 clusters Pink oyster mushrooms Petals separated
2 tbsp Canola Oil
1/2 tsp Garlic - granulated
1/4 tsp Chili Flakes
1 pn Sea salt
1 pn Black pepper
To prepare the mushroom herbage
1 sprig Mint leaves Save a few leaves to garnish
1 sprig Basil leaves Save a few leaves to garnish
1 sprig Cilantro Save a few leaves to garnish
2 ea Scallions Sliced on angle
1 ea Jalapeno pepper Sliced on angle - use Red if you have one.
1 ea Lime - fresh Juiced
1/4 cup Soy sauce - light
2 tsp Agave nectar
For the vegetable stir fry
1 tbsp Canola Oil
1 tbsp Sesame oil
1/4 Bell pepper - Yellow Chopped
1/4 Bell pepper - Orange Chopped
1/4 Broccoli - Small head Florets separated
1/2 Onion - Red Sliced
1/4 cup Cabbage - Red Sliced
1/2 cup Baby corns
1 pn Sea salt
1 pn Black pepper - fresh ground
1 clove Garlic - minced
1 tsp Ginger - minced
To serve Rice - steamed

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Roasted pink oyster petal stir fry with chicken

Cuisine:

    We’re bringing mushrooms front and center. A stir fry filled with your favorite veggies and some great pink oyster mushrooms. Simply omit the chicken to turn this into a delightful vegetarian meal.

    • Serves 2
    • Easy

    Ingredients

    • For the chicken (optional - non-vegetarian version)

    • To prepare the mushrooms

    • To prepare the mushroom herbage

    • For the vegetable stir fry

    Directions

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    Steps

    1
    Done

    For the chicken

    Slice the chicken breast, season well and fry in a small skillet until cooked through then set aside.

    2
    Done

    To roast the mushrooms

    Preheat the oven to 350ºF. Toss all mushroom ingredients together in a bowl then spread the seasoned mushrooms out evenly on a baking sheet. Roast for 30m minutes or until crisp. Remove from oven and set aside.

    3
    Done

    Prepare the rice

    Prepare the steamed rice as you normally would. Start early if using a steamer or wait until serving time if using microwave packet.

    4
    Done

    To prepare the mushrooms

    Toss all ingredients together in a medium mixing bowl until everything is well combined. Add the reserved mushrooms and gently toss again.

    5
    Done

    Now for the stir fry

    Heat a cast-iron skillet over high heat. When skillet is hot, add both kinds of oil and tilt pan to spread oil evenly around. Add all veggies to the skillet except for the garlic and ginger. Keep vegetables moving in pan. Add pinch of salt and pepper. Add the garlic and ginger. Add the pre-cooked chicken (if using) Continue to stir vegetables and shake pan for 3-5 minutes. Add mushroom herbage bowl contents to skillet, and stir fry for another 3 minutes, keeping everything moving.

    6
    Done

    To serve

    Place the rice in a shallow serving bowl then spoon the stir fry over the top of the rice and garnish with the reserved fresh herbs.

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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