Thursday, October 04, 2007
Simple stir-fry bok choy with oyster sauce.
Sliced chicken breast with wood ear fungus and dried lily buds.
Recipe for Chicken with Wood Ear & Lily Buds:
1 chicken breast, sliced (marinated with salt, pepper, rice wine & cornstarch)
About 3/4 cup of dried shredded wood ear, soaked in warm water to soften, drained & set aside
About 3/4 cup of dried lily buds, soaked in warm water, drained and set aside (cut off the black hard tip)
2 cloves of garlic, chopped
Canola oil to stir-fry
1 Tbsp. sweet soy sauce, 1 circle over the wok soy sauce, 1 Tbsp. rice wine, 1 dash of sesame oil
1. Heat canola oil, add in chicken, stir well. Add in garlic and cook until chicken no longer pink.
2. Add in wood eat and lily buds. Stir-fry well, add in (A). A little water to make sauce, simmer for 5 minutes and serve hot.