Chicken Mushroom Stir Fry

4
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In

Recipe: #37600

October 30, 2021



"How to Cook and Eat in Chinese by Buwei Yang Chao, New York: John Day and Co., 1945. Original stir fry cook book serve over rice Have everything measured out first"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (204.6 g)
  • Calories 298
  • Total Fat - 14.2 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 96.4 mg
  • Sodium - 1879.8 mg
  • Total Carbohydrate - 4.6 g
  • Dietary Fiber - 2.1 g
  • Sugars - 2.1 g
  • Protein - 35.8 g
  • Calcium - 60.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.1 mg

Step 1

Cut chicken white meat into thin slices. Mix with the cornstarch, water, sherry, salt, chopped onion, and ginger.(let set 30 minutes)

Step 2

Wash the mushrooms and cut them vertically into slices.

Step 3

Heat 1 tbsp. lard (we use oil now)in a skillet (wok), put the mushrooms in, add the soy sauce, and stir-fry for 2 min.

Step 4

Then take out.

Step 5

Heat the other 2 tbsp. lard over big fire (hot wok)and put the chicken in.

Step 6

Stir constantly for 2 min., then add in the mushrooms again.

Step 7

Cook together for 1/2 min.

Tips & Variations


No special items needed.

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