3 tlbsp dried wood ear mushrooms
1 tlbsp oil
3 cloves of garlic, peeled and chopped
2 inches ginger root, peeled and shredded
1 lb boneless, skinless chicken breasts, sliced
4 green oinions, chopped in 2 inch pieces
3 tlbsp sweet soy sauce (Golden Mountain Sauce)
2 tlbsp fish sauce
2 tsp brown sugar
1/2 red pepper, thinkly sliced
1/2 coriander (cilantro) leaves
1/2 cup shredded thai basil leaves
Place the dried mushrooms in a bowl of hot water for 15 minutes until it is soft and swollen; drain and chop roughly.
Heat the oil in a large wok. Stir fry the garlic and ginger for 1 minutes. Add the chicken in batches, stir fry over a hugh heat until it is cooked. Return all of the chicken to the wok, add the onions, sweet soy sauce and cook for 1 minute.
Add the fish sauce, brown sugar, and chopped wood ear mushrooms. Toss welll and cook for 2 minutes. Stir in red pepper, coriander, and cilantro.
Serve over rice.
Comments