Hot Mushroom Salad
- Cook & Prep: 20 m
- Serving: 6
Prepare the Salad
In a wok or large frying pan, heat half the oil. Stir-fry the chicken strips until they are white. Remove and set aside.
Pour the remaining oil into the wok. Add all the mushrooms. Stir-fry slightly, for about four minutes.
Add tomatoes and garlic and stir-fry an additional two minutes.
Return chicken strips to the wok. Season with soy sauce, salt, and pepper. Stir and remove from flame.
Add the chives and parsley. Taste and adjust seasoning as needed.
Photography: Daniel Lailah
Styling: Amit Farber