Chicken Stir-Fried with Oyster Mushrooms and Snow Peas

Name: Chicken Stir-Fried with Oyster Mushrooms and Snow Peas
Yield: serves 4 to 6 with 2 or 3 other dishes
Ingredients: 1/4 teaspoon salt; 1/2 teaspoon sugar; 1 teaspoon cornstarch; 1 teaspoon Shaoxing rice wine or dry sherry; 1 tablespoon light (regular) soy sauce; 3/4 pound boneless, skinless chicken breast, cut crosswise into slices 1/4 inch thick; 1/2 teaspoon sugar; 1/8 teaspoon white pepper; 1 1/2 teaspoons cornstarch; 1 tablespoon water; 1 tablespoon light (regular) soy sauce; 1 1/2 teaspoons oyster sauce; 2 teaspoons sesame oil; 2 tablespoons canola or other neutral oil; 3 quarter-sized slices ginger, peeled and lightly bruised; 1/2 small yellow onion, sliced lengthwise 1/4 inch thick; 1/2 pound fresh oyster mushrooms, torn in half if large; 1/4 pound snow peas, trimmed, strings removed, and cut in half on the diagonal if large; 3-inch section carrot, peeled and thinly sliced on the diagonal; 4 tablespoons water

December 14, 2011

This is my riff on the classic Vietnamese pairing of chicken and fresh straw mushrooms. Because only canned straw mushrooms are available here, I have used fresh oyster mushrooms, a good stand-in with a subtlety that complements the snow peas. If oyster mushrooms aren’t available, use fresh shiitakes, removing their stems and slicing the caps into 1/4-inch-thick pieces. For a light meal, serve this quick stir-fry with Napa Cabbage and Shrimp Soup (page 58), a simple stir-fried vegetable like thinly sliced summer squash, and, of course, rice.

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