Chicken with Mushrooms and Black Bean Sauce |
Fresh ginger and garlic complement the chicken, portabella mushrooms and baby bok choy in this simple and hearty stir-fry.
Ingredients
Prep: 10 mins
Cooking: 10-15 mins
- 2 tbsp vegetable oil
- 2 chicken breast fillets, sliced
- 2 cloves garlic, peeled and crushed
- 5cm piece root ginger, peeled and grated
- 350g portabella mushrooms, halved
- 4 green onions, trimmed
- 200g baby bok choy, trimmed
- 4 tbsp Chinese cooking wine
- 4 tbsp black bean sauce
- rice or noodles to serve
Directions
1. Heat the oil in a wok or large frying pan, add the chicken and stir fry over a high heat for 5 mins or until pale golden.
2. Add the garlic, ginger and mushrooms and stir fry for 3-4 mins.
3. Cut the spring onions in half lengthways then each into 4cm lengths; cut the bok choy in half lengthways.
4. Add the onions and bok choy to the pan along with the wine and black beans sauce. Stir fry for 2-3 mins or until the bok choy stems are tender. Serve immediately with rice or noodles.
Nutritional Info:
- Calories 174
- Protein 20.7g
- Carbohydrate 4.5g
- Fat 7.2g
- Saturated Fat 1.1g
- Fibre 1.5g
- Salt 1.34g
For more recipe ideas, visit Mushrooms Canada at mushrooms.ca.
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Jaime | September 29, 2011 at 11:12 am - §
we just happened to have all the ingredients on hand for this.. was so delicious! this is getting added to our recipe file! we added cornstartch to help thicken the sauce though as a lot of water came out of the veggies..