Wok-fried chicken with crunchy vegetables

Wok de poulet aux légumes

Ingredients :

For the meat mixture:


For the sauce:

  • Soy sauce
  • Nuoc mam sauce
  • Paprika
  • Fresh ginger
  • Black pepper
  • 20g black fungus
  • 20g shiitake mushrooms
  • 1 red onion
  • 1 garlic clove
  • 1 red pepper
  • 1 green pepper
  • 2 tomatoes
  • 3 carrots
  • 100g garden peas
  • 100g snow peas
  • Sesame oil or olive oil

Preparation :

  • Soak the black fungus and shiitake mushrooms in hot water for 12 hours.
  • Place the tomatoes in boiling water for 20 seconds and remove the skin, cut into four and remove the pips.
  • Cut the vegetables (red and green peppers, tomato, red onion and carrots) into thin julienne strips.
  • Finely chop the garlic clove.
  • Cut the chicken pieces into thin slices.
  • In a container, put 1 tablespoon soy sauce, 1 tablespoon nuoc mam sauce, 1 teaspoon fresh chopped ginger and 1 pinch paprika.
  • Place the chicken slices in the marinade.
  • Preheat the oil (sesame if possible, otherwise olive oil) in the wok.
  • When the wok is very hot, add the meat and the marinade and cook for 2 to 3 minutes.
  • Set the meat aside in another dish and cook the julienne vegetables together with the black fungus and perfumed mushrooms after draining and roughly chopping them.
  • Cook for 3 to 4 minutes; the vegetables should remain firm.
  • Add the meat and stir well until evenly mixed. If necessary, add a little soy sauce and nuoc mam sauce.
  • Simmer for 3 to 4 minutes.
Enjoy your meal !

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