Stir-Fried Chicken and Vegetable Medley

This stir-fry recipe brings together a delightful mix of chicken, veggies, and Coprinus comatus (a.k.a. shaggy ink caps). The dish is lightly seasoned with garlic, ginger, soy sauce, and oyster sauce, making it a savory and healthy meal.

1. Start by heating up a wok over high heat. Add 1 tablespoon of oil and swirl it around the wok to coat the bottom and sides.
2. Add the sliced chicken and stir-fry it for about 5 minutes, or until the chicken is no longer pink. Remove the chicken from the wok and set it aside on a plate.
3. Add another tablespoon of oil to the wok and add the minced garlic and ginger. Stir-fry for about 10 seconds until fragrant.
4. Add the white radish and stir-fry for about 2 minutes until it starts to soften. Then add the sliced Coprinus comatus and stir-fry for about another 2 minutes.
5. Next, add the sliced loofah and peas to the wok and stir-fry for about 3 minutes, or until the veggies are tender but still crisp. Return the cooked chicken to the wok and mix everything well.
6. Add the soy sauce, oyster sauce, and white pepper to the wok and stir everything together for another minute or so. Once the ingredients are well-coated in the sauce and heated through, turn off the heat.
7. Serve the stir-fry hot with steamed rice or your favorite grain. Enjoy!