Chicken & Asian Mushroom Stir Fry with Chili Bean Paste | Lilydale Free Range

Ingredients

• 400g Lilydale Free Range Chicken Thighs, cut into bite size pieces
• 60ml olive or any vegetable based oil
• 3 cloves garlic, peeled, finely chopped
• 2 Tbs full finely shredded ginger
• 1/3 cup dried black fungus, covered in cool water to rehydrate, any woody bits torn off and discarded (easily found in Asian grocers)
• Handful dried shiitake mushrooms, soaked in freshly boiled water for 30 minutes*, sliced 3-4mm
• 250g enoki, shimeji or oyster mushrooms (a mix is great)
• 7 stalks spring onions, cut into 3cm batons
• 2 Tbs tobanjiang (chilli bean paste)
• 1 Tbs oyster sauce
• ½ - 1 tsp caster sugar
• 2 Tbs Shaoxin rice wine
• 1/4 tsp sesame oil
• Few sprigs fresh coriander for garnish
• Steamed rice for serving