Chicken Stir-Fried With Oyster Mushrooms and Snow Peas 🌞
CHICKEN STIR-FRIED WITH OYSTER MUSHROOMS AND SNOW PEAS
(Gà Xào Nấm)
THIS IS MY RIFF ON THE CLASSIC Vietnamese pairing of chicken
and fresh straw mushrooms. Because only canned straw
mushrooms are available here, I have used fresh oyster
mushrooms, a good standin with a subtlety that complements the
snow peas. If oyster mushrooms aren’t available, use fresh
shiitakes, removing their stems and slicing the caps into ¼-inchthick pieces.
For a light meal, serve this quick stir-fry with Napa
Cabbage and Shrimp Soup, a simple stir-fried vegetable like thinly
sliced summer squash, and, of course, rice.
Serves 4 to 6 with 2 or 3 other dishes
MARINADE
¼ teaspoon salt
½ teaspoon sugar
1 teaspoon cornstarch
1 teaspoon Shaoxing rice wine or dry sherry
1 tablespoon light (regular) soy sauce
¾ pound boneless, skinless chicken breast, cut crosswise into slices ¼
inch thick
FLAVORING SAUCE
½ teaspoon sugar
⅛ teaspoon white pepper1½ teaspoons cornstarch
1 tablespoon water
1 tablespoon light (regular) soy sauce
1½ teaspoons oyster sauce
2 teaspoons sesame oil
2 tablespoons canola or other neutral oil
3 quarter-sized slices ginger, peeled and lightly bruised
½ small yellow onion, sliced lengthwise ¼ inch thick
½ pound fresh oyster mushrooms, torn in half if large
¼ pound snow peas, trimmed, strings removed, and cut in half on the
diagonal if large
3-inch section carrot, peeled and thinly sliced on the diagonal
4 tablespoons water
1 To make the marinade, in a large bowl, combine the salt, sugar,
cornstarch, wine, and soy sauce and stir to dissolve the sugar and
cornstarch. Add the chicken and mix to coat evenly.
2 To make the flavoring sauce, in a small bowl, combine the sugar,
white pepper, cornstarch, water, soy sauce, oyster sauce, and sesame oil
and stir well.
3 In a wok or large skillet, heat 1 tablespoon of the oil over high heat
until hot but not smoking. Add the ginger and stir-fry for about 30
seconds, or until fragrant. Add the chicken in a single layer and cook,
undisturbed, for about 1 minute, or until it begins to brown. Using a
spatula, flip the chicken and stir-fry for 1 to 2 minutes, or until it has
taken on color but is still slightly undercooked. Transfer to a plate.
4 Add the remaining 1 tablespoon oil to the pan and heat until hot.
Add the onion and stir-fry for about 1 minute, or until fragrant. Add the
mushrooms, snow peas, carrot, and 2 tablespoons of the water. Stir-fry
for 1 minute, or until the water has evaporated. Repeat with theremaining 2 tablespoons water.
5 Return the chicken and its juices to the pan and stir-fry briefly to
finish cooking. Add the flavoring sauce and stir-fry for 1 minute.
Transfer to a serving plate and serve.
from "Into the Vietnames Kitchen"
https://www.goodreads.com/book/show/104534.Into_the_Vietnamese_Kitchen
Eat it all up! 
= new reply since forum marked as read
I have all the ingredients and bookmarked for preparing later. 
