Wok Wednesday – Stir fried chicken with carrots and mushrooms

Stir fried tofu with carrots and mushroomsI have to admit, I approached this round's recipe with more than a bit of trepidation. Carrots are by no means my favorite vegetable and they are a lot of them in this, Three cups in fact!

Normally I'd replace chicken with seitan but, given my recent adventure with setian, I decided to go with marinaded tofu.

Having to julienne a pound of carrots is not my idea of fun but fortunately technology has come to the rescue.  There exists a julienne peeler and I love mine. I use it to help make the pickle for my bahn mi, you can make raw veggie noodles for a fun cross between pasta and salad and, it saved me a lot of time here,

Julienne peelerIt's a little hard to tell from the picture, but the cutting blade of the peeler is wavy, not straight like a regular peeler. So instead of cutting wide strips it makes thin ones. Genius!

So how was the dish? Well, to be honest, for this dish, you need good mushrooms and to like carrots. Neither one of those applied to me this time out. I tried some new mushrooms from the local mega-mart and you really do get what you pay for. These were like chewing on a bicycle inner tube, Not good. I really need to go back to a speciality supplier.

Not really the recipe's fault but this just wasn't my cup of tea. On to the next Wok Wednesday!

As always, the recipe comes from Grace Young's Stir-Frying to the Sky's Edge.

UPDATE: You can see how others, who might actually like carrots, did by visiting here.

About the Author:
As a vegan and a diabetic, I am very much aware of the challenges faced by friends and family as they attempt to deal with dietary restrictions.
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