Chicken & Asian Mushroom Stir Fry with Chili Bean Paste
Lilydale Free Range invites you to try a spicy and savoury Chicken Asian Mushroom Stir-Fry featuring chili bean paste. Get cooking now!
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Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kettle
- Pot
- Wooden spoon
- Spatula
- Stove
- Colander
- Plate
- Serving platter
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
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