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4 tablespoons Bartenura Olive Oil
3 chicken cutlets, cut into strips
1 basket small Portobello mushrooms
1 basket small champignon mushrooms
1 basket oyster mushrooms, cut into strips
4-5 shiitake mushrooms, sliced
handful cherry tomatoes, whole or halved
4-5 cloves garlic, crushed or 4-5 cubes Gefen Frozen Garlic
5 tablespoons Glicks Soy Sauce
salt, to taste
pepper, to taste
3 tablespoons chives, chopped finely
2 tablespoons parsley, finely chopped
In a wok or large frying pan, heat half the oil. Stir-fry the chicken strips until they are white. Remove and set aside.
Pour the remaining oil into the wok. Add all the mushrooms. Stir-fry slightly, for about four minutes.
Add tomatoes and garlic and stir-fry an additional two minutes.
Return chicken strips to the wok. Season with soy sauce, salt, and pepper. Stir and remove from flame.
Add the chives and parsley. Taste and adjust seasoning as needed.
Photography: Daniel Lailah Styling: Amit Farber
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Hot mushroom salad My question is in the picture there r some kind of lettuce leaves but not in recipe?
In the picture, it seems like the mushrooms were out on top of a bed of spinach. Let me look into this for you, it could be that the lettuce is optional.
Picture to recipe The picture doesn’t resemble the recipe in the slightest. Am I missing something?