Lunches! Oyster mushroom & Chicken stir-fry, with steamed eggs and spicy cabbage slaw
Lunches! Oyster mushroom & Chicken stir-fry, with steamed eggs and spicy cabbage slaw
by HarveysBackupAccount
2 Comments
HarveysBackupAccount
(Based on recipes from *Woks of Life*)
**Slaw**
Thinly slice half a head of cabbage and 2-3 scallions, then toss with: 2 Tbsp chili oil with flakes, 1 grated garlice clove, 1/4 tsp sugar, 1/2 tsp kosher salt, 2 tsp rice vinegar, 1 tsp soy sauce, and 1/2 tsp ground sichuan peppercorns.
**Eggs**
Beat 4 eggs with 1 tsp sesame oil, 1/2 tsp kosher salt, 3/4 c. water, and 3/4 c. chicken broth. Preferably use an electric beater and run it for 30-40 seconds. Pour eggs through a fine mesh strainer into a steaming dish. Put the steaming dish on a steaming stand in a pot with water filling the pot to somewhere below the bottom of the steaming dish. Bring water to a boil, then turn heat down to a low boil and cover the pot. Cook for 4 minutes then turn off heat and wait 16 minutes. Then remove the steaming dish. It should jiggle like jello when it’s done.
**Chicken and Mushrooms**
Mix 1.5-2 lbs of ground/minced chicken with marinade ingredients: 3 tbsp soy sauce, 3 tbsp Shaoxing rice wine, 2 tsp sugar, 1/4 c. water, [1/4 c. minced fresh ginger](https://imgur.com/a/MnxulCM), and 2 Tbsp corn starch. Chop [1/2 lb of mushrooms](https://imgur.com/a/fzUgO7P) into 1 cm pieces. Slice 3-4 scallions and mix in a small bowl with 2 Tbsp oyster sauce.
Heat a large skillet or wok on medium-high heat (get ready to fight the smoke alarm) and stir fry it in 3-4 batches: Add 2 Tbsp vegetable oil, let that heat up for a minute, then add chicken and cook until it’s browning and mostly cooked (~3 min). Add mushrooms and cook another ~3 min. Then stir in the scallions with sauce sauce and get the pan off the heat. Scrape most bits out of the pan, then heat the pan back up and repeat for the rest.
2 Comments
(Based on recipes from *Woks of Life*)
**Slaw**
Thinly slice half a head of cabbage and 2-3 scallions, then toss with: 2 Tbsp chili oil with flakes, 1 grated garlice clove, 1/4 tsp sugar, 1/2 tsp kosher salt, 2 tsp rice vinegar, 1 tsp soy sauce, and 1/2 tsp ground sichuan peppercorns.
**Eggs**
Beat 4 eggs with 1 tsp sesame oil, 1/2 tsp kosher salt, 3/4 c. water, and 3/4 c. chicken broth. Preferably use an electric beater and run it for 30-40 seconds. Pour eggs through a fine mesh strainer into a steaming dish. Put the steaming dish on a steaming stand in a pot with water filling the pot to somewhere below the bottom of the steaming dish. Bring water to a boil, then turn heat down to a low boil and cover the pot. Cook for 4 minutes then turn off heat and wait 16 minutes. Then remove the steaming dish. It should jiggle like jello when it’s done.
**Chicken and Mushrooms**
Mix 1.5-2 lbs of ground/minced chicken with marinade ingredients: 3 tbsp soy sauce, 3 tbsp Shaoxing rice wine, 2 tsp sugar, 1/4 c. water, [1/4 c. minced fresh ginger](https://imgur.com/a/MnxulCM), and 2 Tbsp corn starch. Chop [1/2 lb of mushrooms](https://imgur.com/a/fzUgO7P) into 1 cm pieces. Slice 3-4 scallions and mix in a small bowl with 2 Tbsp oyster sauce.
Heat a large skillet or wok on medium-high heat (get ready to fight the smoke alarm) and stir fry it in 3-4 batches: Add 2 Tbsp vegetable oil, let that heat up for a minute, then add chicken and cook until it’s browning and mostly cooked (~3 min). Add mushrooms and cook another ~3 min. Then stir in the scallions with sauce sauce and get the pan off the heat. Scrape most bits out of the pan, then heat the pan back up and repeat for the rest.
Everything looks lovely! Nice job