Ingredients
Check off ingredients as you go
Serves 4
- 500 g (1.1 lb) boneless chicken thighs or chicken breasts
- 30 g (1 oz) dried black mushrooms (wood ear mushrooms)
- 175 g (6 oz) sliced bamboo shoots
- 2 medium onions, thinly sliced
- 1 piece fresh ginger, about 1-2 cm (1/2-3/4 inch), minced (to taste)
- 4 Tbsp neutral oil (sunflower)
- 1 Tbsp sesame oil
- Salt, pepper
For the marinade
- 4 Tbsp soy sauce
- 1 Tbsp rice vinegar (or mirin)
- 1 Tbsp vegetarian oyster sauce substitute (or mushroom soy sauce)
- 1 Tbsp cornstarch dissolved in 1 Tbsp water
For serving
- a handful of chopped cilantro (coriander) or scallions
Cut the boneless chicken thighs into strips and marinate them in a bowl with the cornstarch, soy sauce, rice vinegar and oyster sauce substitute. Mix well to coat the chicken, then refrigerate for half an hour.
Soak the black mushrooms in warm water for about 20 minutes to rehydrate them. Drain and cut them into medium-sized strips. Slice the onions. Drain the bamboo shoots and rinse them well.
In a very hot wok, add the 4 Tbsp sunflower oil, then the minced ginger. Sauté for 30 seconds before adding the sliced onion; let it soften, then add the chicken (setting the marinade aside). Stir-fry over high heat for 3-4 minutes before adding the bamboo shoots and black mushrooms, toss everything together and pour in the chicken marinade. Cover and cook for 5 more minutes, then add the sesame oil and cook for another 1-2 minutes. Sprinkle with chopped cilantro or sliced scallions, if you like.
Serve piping hot with stir-fried noodles with vegetables or white rice.