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Chicken and Wild Food Stir-fry

Chicken and Wild Food Stir-fry is a modern Fusion recipe for a stir-fry of chicken, noodles and fine beans with wild crow garlic, reedmace (cattail) stems and tree ear mushrooms. The full recipe is presented here and I hope you enjoy this classic Fusion recipe for: Chicken and Wild Food Stir-fry.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : Wild FoodChicken RecipesFowl RecipesVegetable RecipesFusion RecipesFusion Recipes

The rhizomes of the reedmace rush make a very acceptable substitute for bamboo shoots, as this wild food based stir-fry aptly demonstrates. This is an adaptation of their techniques, intended for the modern kitchen. This flour used to be used quite commonly both as a thickener (it can be used to replace cornflour [cornstarch]) or as a wheat flour adulterant. This is a base recipe for a number of other recipes on this site.

Ingredients:

125g fine rice noodles
300g chicken breasts, cut into strips
80g tree ear mushrooms, cut into strips
4 bulbs of crow garlic, peeled and finely chopped (or substitute garlic)
3 lengths reedmace stem (about 30cm each), soft central part only, sliced
6 Savoy cabbage leaves, finely shredded (a chiffonade)
100g fine beans, topped and tailed
4 tbsp soy sauce
2 tbsp rice wine (or dry sherry)
1 tbsp sesame oil
groundnut oil, for frying

Method:

Add about 3 tbsp groundnut oil to a wok and when hot add the shredded Savoy cabbage leaves and fry until crisp. Remove with a slotted spoon and set aside.

Cook the noodles according to the package instructions then drain and place in a bowl, tossing with 1 tbsp sesame oil to prevent them sticking.

Add a little more oil to a wok and when hot use to stir-fry the chicken pieces for about 4 minutes, or until well coloured all over. Remove with a slotted spoon and set aside. If necessary add a little more oil to the wok then add the fine beans, crow garlic and tree ear mushrooms. Return the chicken to the pan and stir-fry for 2 minutes before adding the rice wine and soy sauce. Stir-fry for 2 minutes more then add the noodles to the wok.

Stir-fry for 2 minutes more then turn the mixture into a serving bowl. Garnish with the crisp-fried cabbage and serve.