Chicken stir fry | garlic shoots | black fungus

Quick and easy chicken stir-fry

Every once in a while, I just want to make a quick and easy meal. For me, it is something Chinese and something that can be easily stir-fried in less than 20 minutes top, from prep to plating on the table, and it has to be tasty, and cheap costing no more than $15 Australian Dollars for the fresh produce.

Use this recipe as a guide. You can use pork instead of chicken and your preferred Chinese greens; such as kailan or choy sum. You can use a carton chicken stock if you don’t have your own homemade stock. The rest of the ingredients are basic to any Chinese stir-fry dishes – ginger and garlic for flavours, and Chinese sauces for taste.

I have some leftover ingredients in the fridge. Sliced ginger and garlic, and homemade chicken stock from poaching a whole chicken wrapped in cling wrap from previous cooking. This comes in handy when I need them.

The only ingredients I need to buy from a supermarket is chicken and Chinese greens. I decided to buy 2 pieces of chicken breasts, which is less expensive than a chicken thigh. I am going to use half of it in this dish and keep the other half for another day’s cooking, but I will prepare and marinade the lot so I don’t have to do it twice.

For the Chinese greens, I was thinking of using “choy sum” in this chicken stir-fry, but something else caught my eyes as I was browsing the fresh vegetable section. I saw beautiful bunches of fresh garlic shoots and punnets of fresh black fungus. This was a rare find. I love eating garlic shoots for its flavour and black fungus for the texture. So I have a change of heart from the common standard “choy sum” to something more interesting and bought a bunch of garlic shoots and a punnet of fresh black fungus to go with my chicken stir-fry. This happens, right?

How to make chicken stir-fry with vegetables

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
  • Print



  • 1 chicken breast skinless and boneless (or chicken thigh, if you prefer)
  • 3 cloves of garlic
  • 1 thumb size fresh ginger
  • 1 bunch of garlic shoots (or other Chinese green vegetables that you love to eat, such as kai-lan or choy sum)
  • a punnet of fresh black fungus (or other types of fresh mushroom that you love to eat)
  • 1 egg
  • light soy
  • dark soy
  • oyster sauce
  • sesame oil
  • corn starch
  • chicken stock


  1. Cut the chicken breast into thin slices. Then marinade with 1/2 tablespoon light soy, 1 teaspoon dark soy, 1/2 teaspoon sesame oil, 1 tablespoon cooking oil, 1 egg white, 1 tablespoon corn starch in a large bowl. Cover with cling wrap and refrigerate for 2 hours or overnight
  2. Remove the skin of ginger. Then slice thinly and set aside
  3. Remove the skin of garlic. Then slice thinly and set aside
  4. Rinse and wash the garlic shoots. Cut about 2-3 inches off the base and discard. Then cut the remaining garlic shoots into 3 inches section. Set aside
  5. Remove the fresh black fungus from its punnet and set aside
  6. Prepare the sauce in a bowl by mixing 1 tablespoon oyster sauce, 1 teaspoon dark soy, 1 teaspoon corn starch with 1/2 cup of chicken stock. Set aside
  7. Heat a cup of cooking oil in a hot wok or pan. Once the oil is hot, toss in marinated chicken slices. Spread them out and leave them undisturbed for 1 minute to brown. Then toss and stir-fry for 2-3 minutes until chicken is cooked. Lower heat. Remove chicken and set aside. Discard half of the oil, leaving enough oil to fry the garlic and ginger
  8. Toss the sliced ginger into the wok/pan first. Turn up the heat. Give it a quick stir-fry (less than a minute) before adding the sliced garlic. Stir-fry for 1-2 minutes. Be careful not to burn the garlic
  9. Add the garlic shoots. Stir-fry for 2-3 minutes until almost tender. Then add 1/2 cup of chicken stock to deglaze the bottom of the wok/pan and cook the vegetable
  10. Add black fungus or mushrooms. Give it a quick stir-fry to mix through with the rest of the ingredients. Then add the sauce mixture. Continue to stir-fry for 2 minutes
  11. Add the cooked chicken back into the wok/pan. Mix through and give a quick stir-fry for 1-2 minutes. Turn the heat off
  12. Remove and plate the dish

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