Sentences with phrase «from oyster mushroom»

Trim the stems from the oyster mushrooms.

Not exact matches

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppOyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pMushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pmushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppoyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pmushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn

Second time I made this with fresh ramps and oyster mushrooms from the farmers market.

1 cup mixed Blue and Yellow Oyster Mushrooms, pulled apart from their bases into smaller portions 1/2 cup Maple Syrup 1 tbsp Hungarian Bittersweet Smoked Paprika 1/4 cup Coconut Oil 1/2 tsp salt, or more to taste

1 cup mixed Blue and Yellow Oyster Mushrooms, pulled apart from their bases into smaller portions

Lastly, I added some fresh zucchini from the garden and some lovely shiitake and oyster mushrooms from the farmer's market, just to add more nutrition to the dish.

More Recipes You'll Love From (or Inspired by) Cook This Now: Stir Fried Chicken with Scallions and Oyster Mushrooms from Sassy Radish Melissa's Spicy Sopressata Pasta from Justcook NYC Shredded Brussels Sprouts with Pancetta and Caraway from Gluten Free Girl SproutKraut from The Peche Butternut Squash Risotto with Pistachios and Lemon from Canelle et VanFrom (or Inspired by) Cook This Now: Stir Fried Chicken with Scallions and Oyster Mushrooms from Sassy Radish Melissa's Spicy Sopressata Pasta from Justcook NYC Shredded Brussels Sprouts with Pancetta and Caraway from Gluten Free Girl SproutKraut from The Peche Butternut Squash Risotto with Pistachios and Lemon from Canelle et Vanfrom Sassy Radish Melissa's Spicy Sopressata Pasta from Justcook NYC Shredded Brussels Sprouts with Pancetta and Caraway from Gluten Free Girl SproutKraut from The Peche Butternut Squash Risotto with Pistachios and Lemon from Canelle et Vanfrom Justcook NYC Shredded Brussels Sprouts with Pancetta and Caraway from Gluten Free Girl SproutKraut from The Peche Butternut Squash Risotto with Pistachios and Lemon from Canelle et Vanfrom Gluten Free Girl SproutKraut from The Peche Butternut Squash Risotto with Pistachios and Lemon from Canelle et Vanfrom The Peche Butternut Squash Risotto with Pistachios and Lemon from Canelle et Vanfrom Canelle et Vanille

Fortunately, there are plenty of non-dairy sources of vitamin D as well (cod liver oil, fish, oysters, mushrooms, eggs), but it's difficult to get all you need solely from food.

From the crispy, lush goat cheese fritters served with sweet - tart mulberry honey to the shrimp and grits with rich braised oxtail, gooey white cheddar, and earthy roasted oyster mushrooms, every bite is pure joy.

From inoculating shiitake mushroom logs to growing oyster mushrooms in coffee grounds, I've messed around a little with growing fungi at home.