Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preparation "A": Place the shitake/black mushrooms in a bowl and fill to the top with medium-hot water; Use a dish to cover in order to keep the mushrooms submerged in the water; soak for 30 minutes (turn after 15 minutes); Next drain and squeeze excess water from mushrooms; Then cut away the stem and cut each mushroom in half; Set aside. | 2. Preparation "B": Place chicken pieces in a bowl, add 1 teaspoon cornstarch, 2 teaspoons soy sauce, 2 teaspoons red vinegar and 1 tablespoon oil…stir; Set aside. | 3. Preparation "C": In a cup add 1/3 stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon wine, 1/4 teaspoon sugar…stir; set aside. | 4. Preparation "D": Dissolve in a cup 2 tablespoons stock and 1 tablespoon cornstarch, stir; Set aside. | 5. Preparation "E": Cut up bamboo shoots into bite size pieces; set aside. | 6. In a wok add 2 tablespoons oil, 1 teaspoon salt and 2 cloves chopped garlic, stir-fry for 30 seconds; Next add the chopped spinach; Stir-fry for about 3+ minutes until al dente; Drain, squeeze out some of the liquid from the spinach; Place on a serving plate and keep warm. | 7. In a wok add 2 tablespoons oil, 1 chopped garlic and stir-fry for 30 seconds; Then add the chicken pieces; Stir-fry for about 3-5 minutes until the chicken is thoroughly cooked but not overcooked (stir often); Add cashews, stir briefly, then remove to a bowl and set aside. | 8. In a clean wok add 2 tablespoons oil, then 1 tablespoon chopped ginger and stir-fry 30 seconds; Next add the shitake mushrooms and stir-fry for about 1-2 minutes (add a little stock if needed); Next add the bamboo shoots and stir-fry another minute; Add Preparation "C" soy sauce and oyster sauce liquid, stir occasionally and cook for about 2-3 minutes. | 9. Stir Preparation "D" cornstarch and stock once again and add a small amount "As Required" (not all) until you have a thick coating on the mushrooms & bamboo shoots (That is, not a liquid sauce). | 10. Add the cooked chicken pieces & cashews and blend together for about 1 minute. | 11. Add 1 tablespoon sesame oil and then one quick stir. | 12. Place the chicken, mushrooms and bamboo shoots on top of the bed of spinach. | 13. Serve with sticky white rice, Chinese tea and fortune cookies. | 14. Note: | 15. I prefer to use a non-sweet oyster flavored sauce, such as Hop Sing Lung Brand; However, most brands contain sugar (often second ingredient listed on bottle) which is perfectly acceptable. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shiitake mushroom	12 -16		soaked cut	-	-	-	-
spinach	10	ounces	washed chopped	65.2038	10.2909	8.107999999999999	1.1056
peanut oil vegetable	8	tablespoons		-	-	-	-
garlic clove	3		chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
chicken breast	7	ounces	cut	341.3279	0.0	41.3761	18.3563
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
stock	1/2 - 3/4	cup		0.0	0.0	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
dark soy sauce	1	tablespoon		-	-	-	-
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
white wine	1	tablespoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
red wine vinegar	2	teaspoons		1.9	0.027000000000000003	0.004	0.0
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
bamboo shoot	5	ounces		38.2718	7.3709	3.6854	0.4252
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
cashew	1/4	cup	salted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.