Chicken and Shiitake Stir-Fry with Peas and Pea Tendrils |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For a vegetarian version, use 24 ounces extra-firm tofu instead of chicken, and increase the soy sauce to 2/3 cup and the vinegar to 1/2 cup. Serve with brown rice or soba noodles. Ingredients:
2 tablespoons canola oil |
2 tablespoons sesame oil |
6 garlic cloves, finely chopped |
2 tablespoons minced peeled fresh ginger |
8 ounces fresh shiitake mushrooms, stemmed, sliced |
2 1/2 cups 1/8-inch-thick diagonal carrot slices, halved crosswise |
2 cups thinly sliced leeks (white and pale green parts only) |
1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch-thick strips |
1/2 cup soy sauce |
1/3 cup unseasoned rice vinegar |
1 8-ounce package sugar snap peas, trimmed |
1 1/2 cups fresh shelled green peas (from 1 1/2 pounds peas in pod) |
2 cups coarsely chopped pea tendrils or sprouts |
1 1/2 cups thinly sliced green onions (green part only) |
Directions:
1. Heat oils in large nonstick skillet over medium-high heat. Add garlic and ginger; sauté 30 seconds. Add mushrooms, carrots, and leeks; sauté 2 minutes. Add chicken; sauté 2 minutes.
2. Stir soy and vinegar into chicken; cook 2 minutes, stirring often. Add sugar snaps and peas;sauté 3 minutes. Add tendrils or sprouts; stir just until wilted. Remove from heat. Mix in onions. Season with salt and pepper.
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