Stir-Fried Chicken, Oyster Mushrooms, and Almonds

Preparation info

  • Serves


    generously as a main course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

A one-dish meal made special by the character of the mushroom chosen: For a supple feel, choose the large fawn caps; for a juicy, silky effect, try the thinner white or yellow types; for a springy texture, select compact brown, grayish, or bluish oysters. Or try a medley of oyster mushrooms, first removing stems and cutting all the caps to about the same size. Other cultivated mushrooms will work as well: Lovers of the slick and slippery might substitute nameko or Cinnamon Cap; for a bouncy effect, beech (honshimeji) are best.

If you prefer white meat, substitute ¾ pound boned, skinned chicken breast and use ¼ cup prepared broth (this way, the dish cooks very quickly). As with all stir-fries, have all ingredients prepped and close at hand before you fire up the wok.