A vibrant stir-fry featuring tender chicken shreds tossed with crisp, colorful bell peppers and wood ear mushrooms. This quick and visually appealing dish brings together textures and flavors in every bite.
This colorful dish gets its name from the five colors represented by the vegetables—green, red, yellow, black, and white from the chicken. The chicken is marinated in a simple cornstarch slurry to achieve that signature tender, silky texture.
Place the shredded chicken in a bowl. Add half the salt, the cornstarch, and 3 tablespoons of water. Mix well until the liquid is absorbed. Let rest for 20-30 minutes until the chicken looks slightly swollen and glossy.
While the chicken marinates, soak the dried wood ear mushrooms in warm water for 15 minutes until soft. Drain and slice into thin strips. Cut all three bell peppers into matching julienne strips.
Bring a small pot of water to a boil. Quickly blanch the julienned peppers for about 30 seconds—they should retain their crunch. Drain immediately and set aside.
Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 2-3 minutes until just cooked through. Remove and set aside.
Add the remaining oil to the wok. Sauté garlic and ginger for 10 seconds until fragrant. Add the wood ear mushrooms and stir-fry for 1 minute. Return the chicken to the wok along with the blanched peppers. Season with soy sauce and remaining salt. Toss everything together over high heat for 1-2 minutes. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
