Chicken and Shiitake Mushrooms Stir-Fry

(recipe from a cooking book)

Serves 4

Ingredients:

• 2 tbsp vegetable oil
• 675 gr/ 1lb 8 oz chicken breast, cut into 2.5 cm/ 1 inch chunks
• 1 tsp grated fresh ginger
• 3 carrots, thinly sliced
• 2 onions, thinly sliced
• 100 gr/  3½ oz beansprouts
• 225 gr/ 8 oz fresh or dried shiitake mushrooms, thinly sliced
• 3 tbsp chopped fresh coriander

Sauce:

• 175 gr / 6 oz white sugar
• 225 ml / 8 fl oz soy sauce
• 1 tsp Chinese five spices powder
• 225 ml/ 8 fl oz sweet sherry

Step One

 To make the sauce, combine the sugar, soy sauce, Chinese five- spices powder and sweet sherry in a bowl. Mix well and set aside.

Step Two 

 In a preheated wok or frying pan,  heat the oil over a medium- high heat. Add the chicken and stir-fry for 2 min, then add the ginger and fry for 1 min, stirring constantly. Add the sauce and cook for 2 min.

Step Three

 One at a time, add the carrots, onions, bean sprouts, mushrooms and coriander. Stir fry after each addition.

Step Four

 Once the sauce has reduced and is thick, transfer the stir-fry to warmed serving bowls. Serve immediately with freshly cooked rice noodles.

POFTA BUNA!!!

Tip 1: If you use dried mushrooms it's around 75 gr, soak them for about 1-2 h.

Tip 2: I didn't have sherry I used apple cider. Also instead of bean sprouts I used mangetout.