Vegetable and Chicken Stir Fry with Roasted Shimeji Mushrooms | How to make Vegetable and Chicken Stir Fry with Roasted Shimeji Mushrooms

By Shirin Mehrotra  |  29th Jul 2015  |  
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  • Vegetable and Chicken Stir Fry with Roasted Shimeji Mushrooms, How to make Vegetable and Chicken Stir Fry with Roasted Shimeji Mushrooms
Vegetable and Chicken Stir Fry with Roasted Shimeji Mushroomsby Shirin Mehrotra
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

60

0

About Vegetable and Chicken Stir Fry with Roasted Shimeji Mushrooms Recipe

This was my first time trying the shimeji mushrooms - native to East Asia - so I tried a simple recipe. These mushrooms are slightly bitter when raw and develop a crunchy texture and nutty flavour after cooking. Add them to stir fries, soups and stews. You can cook them whole with the stem, just remove the extreme end of the bunch.

Vegetable and Chicken Stir Fry with Roasted Shimeji Mushrooms

Ingredients to make Vegetable and Chicken Stir Fry with Roasted Shimeji Mushrooms

  • 200 gms boneless chicken (sliced)
  • 200 gms buna shimeji mushrooms
  • 1/2 yellow and red bell pepper (cubed)
  • 100 gms bean sprout
  • 1 head of bak choy
  • 100 gms baby corn (sliced lengthwise)
  • 2 stalks of shallot (chopped)
  • 200 gms rice noodles
  • 2 tsp sesame seeds (toasted)
  • 4 cloves of garlic
  • 2 tsp soy sauce
  • 3 tsp sweet chilli sauce
  • 1 tsp oyster sauce
  • 2 tbsp vegetable oil
  • salt to taste

How to make Vegetable and Chicken Stir Fry with Roasted Shimeji Mushrooms

  1. Heat 1 tbsp oil in a pan and throw in chicken peices. Add 1 tsp soy suce and stir the chicken till cooked through. (you can also pre-cook chicken and keep it in the fridge a day before to speed the process)
  2. Remove the chicken from pan and keep it aside.
  3. Pour remaining oil in the pan and fry the garlic cloves on slow flame till they turn light brown, make sure you don't burn them.
  4. Add bell peppers and cook. When the peppers are half cooked add shimeji mushrooms and cook for another five minutes. Add baby corn, pak choy and shallots and cook for another minute.
  5. Mix in the sauces, chicken and bean sprouts and toss everything together. Taste it first and add salt if needed.
  6. Place the noodles in a bowl, pour the stir fry over it, garnish with sesame seeds and serve.

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