King Oyster Mushroom,Coral Broccoli & Chicken Stir-Fry

The King Oyster mushroom has a thick, white flesh that is

firm-textured and meaty from the base to the cap,wonderfully

nutty, hen of the woods with a taste as earthy as their name. It is also referred to as the King Eryngii, Eringii or Royal Trumpet

Coral Broccoli an interesting object with a shape and color reminding me of coral or outer worldly landscapes. It is also known as romanesco, minaret, romanesco cauliflower often called romanesco broccoli or calabrese romanesco especially in Italian recipes.

The flavour is somewhere between broccoli and cauliflower, with a sweet, vegetal nuttiness - and it's bereft of the slightly bitter edge cauliflower can have.

Ingredients:

2 cups coral broccoli flowerettes - bite-size pieces

1/4 cup carrot - sliced

2 cups King Oyster Mushroom - sliced

1 whole chicken breasts, skinned, boned, and cut in bite-size pieces

1 clove garlic, minced

2 tsp. minced fresh ginger root

1 c. green onions, cut in 1 inch lengths

1/4 cup chicken/vegetable stock

3 tbsp oil

Marinate:

1 tbsp oyster sauce

1 tsp sugar

2 tsp soy sauce

2 tbsp shaoxing wine

2 tbsp. sesame oil

1/4 tsp pepper

1 tbsp tapioca starch/cornstarch

Sauce:

2 tbsp oyster sauce

2 tsp. /tapioca starch/cornstarch, dissolved in 2 tbsp. water

Method:

Add marinate to the chicken and marinate at least 1/2 hour.

Nuke Coral Broccoli and carrot with 2 tbsp water in the microwave for 1 minute on high.

In a wok or skillet, heat oil and when oil is shimmering, Add chicken to brown.

Add in garlic and ginger and saute before adding in the king oyster mushroom and coral broccoli.

Add in the stock and let ingredients to cook until mushroom and chicken are cooked through.

Add in sauce ingredients and let sauce thickens and comes back to the boil.

Lastly add in the green onions.

Serve hot with white rice

.


Serves