Spring | Stir Fry Chicken and Spring Vegetables


Smoky taste, meaty texture. Delicious spring vegetables and shiitake mushrooms. These mushrooms have been used medicinally for over 6,000 years in Asia. They are a great food source for iron, full of vitamin B and D. It’s important not to overcook them, otherwise you loose all this great stuff!

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Ingredients (serves 2-3 adults)

  • 400 grams diced chicken
  • soy sauce
  • pepper for seasoning
  • 3 spring onions, sliced
  • pea pods 1 tray
  • shiitake mushrooms 150 grams cut in half
  • 1 cup white rice per person
  • 2 carrots peeled and sliced in long parts
  • 2 cloves garlic, finely chopped
  • peanut oil



Fry the diced chicken and generously add pepper and soy sauce.

Boil the rice accordingly. After you’ve boiled the rice, leave the lid on for 5 minutes.

Add the onions, garlic, pea pods and carrot to the chicken at a high fire. After about 5 minutes add more soy sauce and half a cup water.

wok1Add the shiitakes on top as a very last. Leave to simmer with the lid on until the shiitakes are soft (about 5 minutes).


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