This post was sitting in my drafts since a long time, about time I published it. I made this stir fry last year when the awesome folks at Godrej Nature’s Basket sent me some fresh produce – beautiful buna shimeji mushrooms, pak choy, lemons and rosemary. I used the first two in this recipe.
Isn’t it facinating that there are so many varieties of mushrooms. So far I have tried the button mushrooms, cremini, shitake, portobello, oyster, morels, truffles, porcini, and buna shimeji. From reportedly 10,000 variety of mushrooms, this is not even scratching the surface. You can read more about different types of mushrooms here.
This was my first time trying the shimeji mushrooms – native to East Asia – so I tried a simple recipe. These mushrooms are slightly bitter when raw and develop a crunchy texture and nutty flavour after cooking. Add them to stir fries, soups and stews. You can cook them whole with the stem, just remove the extreme end of the bunch.
200 gms boneless chicken (sliced)
200 gms buna shimeji mushrooms
1/2 yellow and red bell pepper (cubed)
100 gms bean sprout
1 head of pak choy
100 gms baby corn (sliced lengthwise)
2 stalks of shallot (chopped)
200 gms rice noodles
2 tsp sesame seeds (toasted)
4 cloves of garlic
2 tsp soy sauce
3 tsp sweet chilli sauce
1 tsp oyster sauce
2 tbsp vegetable oil
Salt to taste
- Heat 1 tbsp oil in a pan and throw in chicken peices. Add 1 tsp soy suce and stir the chicken till cooked through. (you can also pre-cook chicken and keep it in the fridge a day before to speed the process)
- Remove the chicken from pan and keep it aside.
- Pour remaining oil in the pan and fry the garlic cloves on slow flame till they turn light brown, make sure you don’t burn them.
- Add bell peppers and cook. When the peppers are half cooked add shimeji mushrooms and cook for another five minutes. Add baby corn, pak choy and shallots and cook for another minute.
- Mix in the sauces, chicken and bean sprouts and toss everything together. Taste it first and add salt if needed.
- Place the noodles in a bowl, pour the stir fry over it, garnish with sesame seeds and serve.