Tuesday, March 12, 2013

Capsicum, Eryngii Mushroom and Chicken Stir-Fry

This is another quick and easy one-pan-meal. It is something similar to one of the earlier dish – Capsicum, Shiitake Mushroom & Chicken Stir-fry. I found that chicken, mushroom and capsicum are a delicious combination that suits my taste buds. The quick stir-fry just required fermented bean paste, soy sauce and oyster sauce as seasonings. The dish is full of flavors and one dish is good to go with steamed rice. Never the less, it is a balanced diet too.

Capsicum, Eryngii Mushroom and Chicken Stir-Fry
Serves 4-5

1 chicken breast, skinned, deboned and cut into strips
1 red capsicum, cored and cut into strips
½ carrot, skinned and cut into thin pieces
1 onion, skinned and diced
1 tbsp of chopped garlic
5 Eryngii mushroom, cut into strips
Cooking oil
4 tbsp of water

Chicken Marinades:
1 tbsp of light soy sauce
Dashes of white pepper powder

1 tbsp of oyster sauce
1 tbsp of fermented bean paste (mashed)

1.Marinate the chicken strips for 5 minutes.
2.Heat up oil in a wok. Fry the chicken trips to golden yellow. Set aside.
3.In the same wok, stir-fry the mushroom till it turn soft and moist.
4.Add a tbsp of oil. Fry the onion and garlic.
5.Stir in carrot.
6.Toss in fried chicken strips and capsicum to mix well. Add seasonings and few tbsp of water. Stir-fry for 1 minutes.
7.Dish out and serve hot with steamed rice.


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