Ready in 20 minutes
4 servings

Rehydrate in warm water:

1 cup dried blackwood ear mushrooms

In a heated stainless-steel wok, heat:

1 tablespoon corn oil

Add:
1 tablespoon fresh ginger, finely-chopped

Saute the ginger until its aroma comes out. Put in:

2 chicken breast fillets, skinless & sliced into wide strips

Stir-fry chicken for a minute, and then add:

1 tablespoon rice wine
2 tablespoons soysauce

Drain the mushrooms and add into the chicken. Saute for 3 minutes. Put in:

1/2 pound bok choy, trimmed

Cook for a two more minutes, stirring frequently. Check seasonings to taste with:

fine salt
ground black pepper

Remove from heat. Stir-in:

1 teaspoon sesame oil

Sprinkle with:

1/4 cup scallions, sliced 1/2 cm long
1/3 cup toasted cashew nuts, optional

Visitors who liked this also read::

1. Quick Stir-Fried Pork Strips and Bok-Choy
2. Quick Stir-fried Beef and Vegetables
3. Quick Beef Tenderloin Stir-Fry with Broccoli
4. Quick Asian Fried Rice
5. Quick Sauteed Mixed Vegetables

This article was published on Monday 21 September 2009 à 10:07 am and is filed under Chicken. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.