Wok Wednesdays – Stir-Fried Carrots with Chicken and Mushrooms

The recipe for this dish came from Stir-Frying to the Sky’s Edge by Grace Young page 134.

This is an excellent dish and easy to do. Like most wok recipes, your preparation is key to success. I used the dried mushrooms, and they definitely brought texture and added flavor to the dish.

Stir-Fried Chicken with Carrots and Mushrooms

Stir-Fried Chicken with Carrots and Mushrooms

The julienne of the carrots took a bit of time, but the technique that Grace describes in the book is great for getting the job done. In Hong Kong, we have monster-sized carrots. Even the imported carrots from Australia are huge. They are about 2.5 inches in diameter. I was put off by them at first, but tried them for this dish and they are very sweet and tender. The opposite of what I thought they would be.

Carrots just added to the wok

Carrots just added to the wok

The dried mushrooms are expensive, but I think it is worth the added cost. In Hong Kong they are in every wet market and medicinal shop. I opted to buy the middle price range. I was very happy with the flavor. The odor is strong on them, both dry and wet. The only problem I had was that there were a few that did not soften as much as the others. I think I will try to use boiling water next time.

Dried Chinese mushrooms

Dried Chinese mushrooms

Highly recommend this dish and use the dried mushrooms if you can. If you have kids, they will love eating the carrots.

 

 

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