Mushroom Stir-Fry Recipe ππ₯¦π
Prepare for a flavor-packed adventure with this Mushroom Stir-Fry recipe! Despite its name, this dish isn’t just about mushrooms; it’s a delightful medley of vibrant veggies, tender chicken breast, and a savory sauce that will make your taste buds dance. With a prep time of just 10 minutes and a total cook time of 25 minutes, this recipe promises a quick and satisfying meal for any day of the week.
Servings: 8
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 cup | Dried mushrooms |
| 3 | Skinless chicken breasts |
| 3 | Carrots |
| 1 | Scallion |
| 1 | Garlic clove |
| 6 tbsp | Sherry wine |
| 2 cups | Cooked white rice |
| 8 tbsp | Canola oil |
| 1/4 cup | Red bell pepper |
| 1 | Bok choy |
| 1 cup | Snow peas |
| 1 knob | Fresh ginger |
| 2 tbsp | Low-sodium soy sauce |
| 3/4 cup | Cashews |
Instructions:
-
Soak the Dehydrated Mushrooms:
- Begin by soaking the dried mushrooms in boiling water for about 20 minutes. This helps to rehydrate them and brings out their rich flavor.
-
Cook the Chicken:
- In a hot skillet or wok, heat half of the canola oil until it shimmers.
- Add the chicken breast cubes to the hot oil, cooking them until they turn opaque and lightly browned.
- Once cooked, remove the chicken from the skillet and set it aside for later use.
-
Prepare the Vegetables:
- Add the remaining canola oil to the same skillet or wok.
- Toss in the sliced red bell peppers, carrots cut into matchsticks, bok choy chopped into bite-sized pieces, baby corn, snow peas, thinly sliced scallions, and the rehydrated mushrooms (remember to reserve the soaking liquid).
- SautΓ© these vibrant veggies for about 3 to 4 minutes until they begin to soften and develop a lovely aroma.
-
Make the Flavorful Sauce:
- Pour in the reserved mushroom soaking liquid into the skillet.
- Add the cashews, finely minced fresh ginger, crushed garlic clove, sherry wine, and low-sodium soy sauce to the skillet.
- Allow the sauce to simmer and cook for approximately 2 minutes, allowing it to thicken slightly.
-
Combine and Finish:
- Once the sauce has thickened to your liking, return the cooked chicken and sautΓ©ed vegetables back to the skillet.
- Stir everything together, ensuring that the chicken and veggies are coated in the delicious sauce.
- Let the stir-fry heat through for about 1 minute longer, allowing all the flavors to meld together beautifully.
-
Serve and Enjoy:
- Your Mushroom Stir-Fry is now ready to be enjoyed!
- Serve this delightful dish atop a bed of fluffy white rice, allowing the savory sauce to seep into every bite.
- Garnish with additional chopped scallions or a sprinkle of toasted sesame seeds for an extra touch of flavor and visual appeal.
Recipe Notes:
-
Customize Your Veggies: Feel free to switch up the vegetables based on what you have on hand or your personal preferences. Broccoli, snap peas, water chestnuts, or bamboo shoots would all be excellent additions.
-
Protein Alternatives: If chicken isn’t your protein of choice, try substituting it with thinly sliced beef, shrimp, tofu, or even tempeh for a vegetarian twist.
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Spice It Up: For a bit of heat, add a pinch of red pepper flakes or a drizzle of sriracha sauce to the stir-fry sauce.
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Make-Ahead Tip: You can prep the vegetables and chicken ahead of time to make this dish even quicker on busy weeknights. Just store them in separate airtight containers in the fridge until you’re ready to cook.
This Mushroom Stir-Fry is not only a feast for the senses with its vibrant colors and enticing aroma, but it’s also a wholesome and nutritious meal that the whole family will love. Packed with protein, fiber, vitamins, and minerals, it’s a balanced dish that satisfies both the palate and the body. So, grab your skillet, chop up those veggies, and get ready to savor every delicious bite! πΏπ₯’
