In the UK we are spoilt for choice and none more so than with the abundance of mushrooms/fungi. This dish will work with any type of mushroom you want to use. Experiment, for the kitchen is our playground! 

 

Another practically SYN FREE recipe per portion 

If the mushrooms are large, cut into bite sized pieces. Place wok over a medium/high heat, add oil, garlic and ginger and fry until fragrant (about 30 seconds). Add the chicken and stir-fry for 2 minutes. Add mushrooms and stir fry for a further minute, add oyster sauce, dark soy sauce, salt, white pepper, sugar and chicken stock and mix well. Bring sauce to the boil, and allow to reduce by a third, this will take about 2 minutes. Pour in the corn flour slurry to thicken the sauce, stirring the entire time, remove from heat and add sesame oil. Transfer to serving dish and enjoy. 

 

Recipe from my Chinese Takeaway Cookbook