Straw mushrooms are grown on rice straw beds in Southeast Asia and are picked when they are still immature during the button phase of their growing cycle. As a child I remember thinking they looked like little sheep’s eyes peeping at me from the plate!
- Preparation times: 5 minutes
- Cooking times: 7 minutes
- Serves: 2
- 1 tbsp groundnut oil
- 3 garlic cloves, crushed
- 2 chicken breast fillets, thinly sliced
- 1 onion, roughly chopped
- 1 carrot, finely diced
- 30 g (¼ cup) tinned bamboo shoots
- 130 g (1 cup) tinned straw mushrooms, chopped in half length-ways
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce
- 1 tsp salt
- ½ tsp white pepper
- 80 ml (⅓ cup) chicken stock
- 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
- 1 tsp sesame oil
Place a wok over a medium–high heat, add the groundnut oil and garlic and fry for about 15 seconds, until fragrant. Add the chicken and stir-fry for 2 minutes, then add the onion and carrot and stir-fry for a further 2 minutes. Add the bamboo shoots, mushrooms, oyster and soy sauces, salt and pepper. Pour in the stock, bring to the boil and then turn down to simmer for 2 minutes.
Pour in the cornflour mixture to thicken the sauce, stirring as you do, then remove from the heat, stir in the sesame oil and serve.
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