09 January 2005

sunday dinner

4 mushroom stir-fry with chicken

1-1.5 lbs. chicken breast, diced into bite-size pieces
6 oz woodear mushrooms, sliced
6 oz shiitake mushrooms, sliced
6 oz crimini mushrooms, sliced
6 morel mushrooms, chopped
1 large zucchini, diced
1 sweet yellow onion, diced
1 red onion, diced
2 bunches green onions, sliced
1 red pepper, julienned
6 cloves garlic, minced
1 tsp grated dried ginger
1 T chinese five spice powder
2 c chicken stock or broth
2 T dry sherry
2 T soy sauce
3 T cornstarch
salt and pepper to taste
2 T canola or peanut oil

cooked long grain rice, such as mahatma

heat oil in large pan or wok over med-hi heat. toss chinese five spice powder and chicken to coat, and add to hot oil. cook till done and remove to bowl with slotted spoon. add all mushrooms and stir-fry till done and remove to bowl with slotted spoon. add onions and red peppers and stir-fry till translucent and beginning to caramelize and remove to bowl with slotted spoon. add garlic and ginger and stir-fry briefly. add sherry and soy and deglaze. make a slurry with 3 T of the chicken stock or broth and the cornstarch. add remaining stock or broth to pan and when it reaches a gentle boil, add slurry. stir constantly till it thickens and add all the cooked ingredients and half the green onions back to the pan and heat through.

spoon stir-fry onto plate, top with the cooked rice and garnish with remaining green onions.

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