Chicken & Asian Mushroom Stir Fry with Chili Bean Paste

40 mins Prep
10 mins Cook
4 Serves
  • 60ml olive or any vegetable based oil
  • 400g Lilydale Free Range Chicken Thighs, cut into bite size pieces
  • 3 cloves garlic, peeled, finely chopped
  • 2 Tbs full finely shredded ginger
  • 1/3 cup dried black fungus, covered in cool water to rehydrate, any woody bits torn off and discarded (easily found in Asian grocers)
  • Handful dried shiitake mushrooms, soaked in freshly boiled water for 30 minutes*, sliced 3-4mm
  • 250g enoki, shimeji or oyster mushrooms (a mix is great)
  • 7 stalks spring onions, cut into 3cm batons


  • 2 Tbs tobanjiang (chilli bean paste)
  • 1 Tbs oyster sauce
  • ½ – 1 tsp caster sugar
  • 2 Tbs Shaoxin rice wine
  • 1/4 tsp sesame oil


  • Few sprigs fresh coriander for garnish
  • Steamed rice for serving
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  1. Combine 2 Tbs of the oil in a medium frypan or wok over high heat. Flick a literal drop of water into the pan to check that it’s hot enough sizzles. Add the chicken and stir fry until cooked through and a little browned. Transfer the chicken to plate.
  2. Mix the seasonings together in a small bowl. Combine the remaining oil with the garlic and sauté until the garlic starts to turn golden. Spread the mushrooms evenly across the pan and leave them alone until they start to brown on one side. Toss them for a few seconds more, until they wilt a little.
  3. Return the chicken to the pan then add the spring onions and seasoning mixture.
  4. Toss to coat everything in the sauce well. Garnish with fresh coriander and serve hot with steamed rice.
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