Name: Stir-Fried Chicken, Oyster Mushrooms, and Almonds
Yield: Serves 2 generously as a main course
Ingredients: 2 tablespoons shoyu (Japanese soy sauce); 1¼ pounds chicken thighs (¾ pound if boned and skinned); ½ tablespoon cornstarch; 1 tablespoon distilled white vinegar (or white wine vinegar); ¾ pound oyster mushrooms; 1 small bunch cilantro (coriander), preferably with roots; ½ cup roasted almonds or cashews, sliced or coarse-chopped; ⅛ teaspoon ground hot pepper; 1 large garlic clove, minced; 2 tablespoons peanut oil; 1 teaspoon sugar

Preparation info

Serves
2
generously as a main course

Difficulty
Easy

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