Stir Fried Wild Mushrooms With Snap Peas In Oyster Sauce Recipes

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CHICKEN STIR-FRIED WITH OYSTER MUSHROOMS AND SNOW PEAS



Chicken Stir-Fried with Oyster Mushrooms and Snow Peas image

Categories     Sauce     Chicken     Mushroom     Fry     Oyster     Pea     Summer

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 22

Marinade
1/4 teaspoon salt
1/2 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon Shaoxing rice wine or dry sherry
1 tablespoon light (regular) soy sauce
3/4 pound boneless, skinless chicken breast, cut crosswise into slices 1/4 inch thick
Flavoring Sauce
1/2 teaspoon sugar
1/8 teaspoon white pepper
1 1/2 teaspoons cornstarch
1 tablespoon water
1 tablespoon light (regular) soy sauce
1 1/2 teaspoons oyster sauce
2 teaspoons sesame oil
2 tablespoons canola or other neutral oil
3 quarter-sized slices ginger, peeled and lightly bruised
1/2 small yellow onion, sliced lengthwise 1/4 inch thick
1/2 pound fresh oyster mushrooms, torn in half if large
1/4 pound snow peas, trimmed, strings removed, and cut in half on the diagonal if large
3-inch section carrot, peeled and thinly sliced on the diagonal
4 tablespoons water

Steps:

  • To make the marinade, in a large bowl, combine the salt, sugar, cornstarch, wine, and soy sauce and stir to dissolve the sugar and cornstarch. Add the chicken and mix to coat evenly.
  • To make the flavoring sauce, in a small bowl, combine the sugar, white pepper, cornstarch, water, soy sauce, oyster sauce, and sesame oil and stir well.
  • In a wok or large skillet, heat 1 tablespoon of the oil over high heat until hot but not smoking. Add the ginger and stir-fry for about 30 seconds, or until fragrant. Add the chicken in a single layer and cook, undisturbed, for about 1 minute, or until it begins to brown. Using a spatula, flip the chicken and stir-fry for 1 to 2 minutes, or until it has taken on color but is still slightly undercooked. Transfer to a plate.
  • Add the remaining 1 tablespoon oil to the pan and heat until hot. Add the onion and stir-fry for about 1 minute, or until fragrant. Add the mushrooms, snow peas, carrot, and 2 tablespoons of the water. Stir-fry for 1 minute, or until the water has evaporated. Repeat with the remaining 2 tablespoons water.
  • Return the chicken and its juices to the pan and stir-fry briefly to finish cooking. Add the flavoring sauce and stir-fry for 1 minute. Transfer to a serving plate and serve.

STIR-FRIED OYSTERS WITH MUSHROOMS AND SCALLIONS



Stir-Fried Oysters With Mushrooms and Scallions image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 15m

Yield 3 servings

Number Of Ingredients 13

2 quarts water
3 dozen freshly shucked oysters with liquor reserved
2 tablespoons cornstarch
1 tablespoon sesame oil
2 tablespoons canola or corn oil
1 tablespoon minced garlic
1 tablespoon freshly grated ginger
1 bunch scallions, chopped, greens reserved
1 small can sliced water chestnuts, drained
1/4 pound small fresh pea pods, strings removed
1/2 pound fresh mushrooms, sliced
2 tablespoons reduced-sodium soy sauce
1 pound fresh noodles or linguine

Steps:

  • Heat water for pasta.
  • Measure oyster liquor; add water, if necessary, to make 3/4 cup.
  • Blend cornstarch with a little of the oyster liquor to make smooth paste. Then return paste to liquor and blend thoroughly.
  • Heat sesame oil and 1 tablespoon canola or corn oil on high in a wok or skillet and stir-fry garlic and ginger for 30 seconds. Add white part of scallions and cook 30 seconds longer.
  • Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl. Cover and keep in warm place.
  • Place remaining canola oil in wok; add water chestnuts, pea pods and mushrooms and stir-fry 1 minute. Stir in soy sauce and stir-fry 1 minute longer.
  • Cook noodles in boiling water about 1 minute.
  • Stir cornstarch mixture into vegetables and cook until thickened. Add oyster mixture and toss to coat.
  • Drain noodles and garnish with oyster mixture. Garnish with chopped scallion greens.

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