Shiitake Mushroom Pate
2 large scallions
2 teaspoons minced fresh ginger root
2 large cloves garlic, minced
1 tablespoon fermented black beans, rinsed
1 tablespoon Canola oil
1 pound fresh Shiitake Mushrooms, stems
removed and discarded, chopped coarsely
1 tablespoon dry sherry
1 tablespoon dark soy sauce (tamari)
2 teaspoons rice wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon chile paste
2 teaspoons sesame oil
Chop the scallions, separating the white bottoms from the green tops. Put the chopped green tops aside. Combine the chopped white part of the scallions with the ginger, garlic and black beans. Combine the sherry, soy sauce, vinegar, lemon juice, lemon zest and chili paste separately and set aside.
Heat a non-stick pan over medium-high heat and add Canola oil. Wait one minute and add scallions, ginger, garlic and black beans. Stir one to two minutes, until they become quite fragrant.
Add the chopped Shiitake Mushrooms and saute, stirring for about three minutes. Turn up the heat to high and add the combined liquids and scallion tops, stirring constantly until most of the liquid is absorbed.
Remove pan from heat and allow to cool for five minutes. Transfer the mushrooms to the bowl of a food processor. Add the sesame oil and process for a few seconds in short bursts.
Spread on plain crackers or toast points.
Stir-Fry Chicken with Walnuts
2 cups raw rice
3 large Shitake mushrooms
2 cups boiling water
1 egg white
1 tablespoon cornstarch
1-1/2 pounds skinless, boneless chicken breast, cut in 1/2-inch dice
1 tablespoon cornstarch
2 tablespoons water
1/2 cup chicken broth
1 teaspoon sugar
1/2 teaspoon salt
pepper, to taste
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 quarter-sized slices of fresh ginger, minced
1 clove garlic, minced
2 scallions, chopped (reserve green portion for garnish)
1 cup frozen sugar snap peas, thawed
1 tablespoon dry sherry (optional)
1 cup coarsely chopped walnuts
Prepare rice according to package directions.
Cut off mushroom stems and discard. Slice caps 3/4-inch thick and set aside.
Stir together the egg white and 1 tablespoon cornstarch till smooth.
Add diced chicken and mix till completely coated. Set aside till ready to cook.
Combine 1 tablespoon cornstarch, 2 tablespoons water, chicken broth, 1/2 teaspoon salt, pepper, and soy sauce. Set aside.
Heat oil in wok over high heat.
Add ginger, garlic and white part of scallion, stir-frying for thirty seconds.
Add chicken and continue to stir fry, separating the pieces as they cook, till the chicken is completely white.
Add mushrooms, snap peas and sherry, tossing with chicken.
Add chicken broth mixture and stir-fry sauce till hot and thick.
Sprinkle walnuts over and stir to combine.
Transfer to platter and garnish with reserved chopped green scallion. Serve with hot rice.