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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.
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)
Remove the chicken from pan and keep it aside.
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.
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.
Mix in the sauces, chicken and bean sprouts and toss everything together. Taste it first and add salt if needed.
Place the noodles in a bowl, pour the stir fry over it, garnish with sesame seeds and serve.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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John Doe
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Ohio
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