Saturday, March 3, 2012

Chicken Stirfry with Black Fungus

It was one of those days when you had to go shopping even though you don't want to because it has not stopped raining for four days and you really don't have any food left and you think you are going die from starvation or something......but hey, guessed what? I found black fungus in the supermarket and I haven't had that for ages.. like forever!

So today's dinner just had to be a chicken stirfry with black fungus!

Sigh, when will this rain stop? On the plus side, my grass is green..the furkids don't like the rain. Oh well. I have both of them snuggling, under the table now, keeping my foot warm while I write this blog.

Okay, let's begin, this is a very simple dish, anyone can cook it.


1 bunch of baby Buk Choy
1 punnet of black fungus
2 chicken breast meat, skinless and boneless
2 Tablespoon of vege oil
2 Tablespoon of oyster sauce
2 teaspoon of soy sauce
20 ml of water
Chopped baby chillies - optional.

  • Cut the buk choy to separate the leaves and the stem. Wash it and drain. Be sure to get the dirt off the stem.
  • Cut chicken breast to slices.
  • Heat up your wok to high heat.
  • Heat the oil in to the wok and brown the slices of chicken meat. Turn over and ensure meat is cooked.
  • Add the buk choy stem to the wok and stir fry the stem first. We do this because they take longer to cook than the leaves.
  • Add the leafy green next.
  • Add the fungus and toss it around the wok. Mixed it in with the chicken and buk choy.
  • Add the oyster sauce and soy sauce into the wok. Stifry on high heat very quickly and turn off heat. 
  • Add 20 ml of water, if too dry.
  • Served on plate with Jasmine rice.
Do not overcook Buk Choy, we don't want a sad limpy green. A little bit of crunch never hurt anybody. It's good for you ;)
From wok to plate; should be ten minutes tops.

See what I mean? Delicious!


Related Posts Plugin for WordPress, Blogger...