Roasted pink oyster petal stir fry with chicken

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Roasted pink oyster petal stir fry with chicken

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    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

      Directions

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      Roasted pink oyster petal stir fry with chicken

      Course: Main Course
      Cuisine: Asian
      Keyword: mushroom, Stri fry
      Servings: 2 people

      Ingredients

      For the chicken

      • 1 ea Chicken breast, skinless and boneless

      To prepare the mushrooms

      • 3 ea Pink oyster mushroom clusters
      • 2 tbsp Canola oil
      • 1/2 tsp Garlic - granulated
      • 1/4 tsp Chilli flakes
      • 1 pn salt
      • 1 pn Black Pepper

      To prepare the mushroom herbage

      • 1 sprig Mint - leaves picked
      • 1 sprig Basil - leaves picked
      • 1 sprig Cilantro - leaves finely chopped Reserve sime leaves for garnish
      • 2 ea Scallions - sliced
      • 1 ea Jalapeno - sliced Red preferred
      • 1 ea Limes, juiced
      • 1/4 cup Soy sauce - low sodium
      • 2 tsp Agave nectar

      For the vegetable stir fry

      • 1 tbsp Canola oil
      • 1 tbsp Dark sesame oil
      • 1/4 ea Yellow bell pepper - chopped
      • 1/4 ea Orange bell pepper - chopped
      • 1/4 ea Broccoli florets
      • 1/2 ea Red onion - sliced
      • 1/4 cup Red cabbage - sliced
      • 1/4 cup Baby corn
      • 1 pn Sea salt
      • 1 pn Black Pepper
      • 1 ea Garlic cloves, minced
      • 1 tsp Ginger - minced

      To serve

      • Steamed rice

      Instructions

      For the chicken

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

      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.

      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.

      Prepare the mushrooms herbage

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

      Time to 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.

      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.
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      Ian Cooks

      TasteofCotswoldDowns.com site owner

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