Wok-fried chicken with crunchy vegetables

Recipe

• Soak the black fungus and shiitake mushrooms in hot water for 12 hours.
• Place the tomatoes in boiling water for 20 seconds and remove the skin, cut into four and remove the pips.
• Cut the vegetables (red and green peppers, tomato, red onion and carrots) into thin julienne strips.
• Finely chop the garlic clove.
• Cut the chicken pieces into thin slices.
• In a container, put 1 tablespoon soy sauce, 1 tablespoon nuoc mam sauce, 1 teaspoon fresh chopped ginger and 1 pinch paprika.
• Place the chicken slices in the marinade.
• Preheat the oil (sesame if possible, otherwise olive oil) in the wok.
• When the wok is very hot, add the meat and the marinade and cook for 2 to 3 minutes.
• Set the meat aside in another dish and cook the julienne vegetables together with the black fungus and perfumed mushrooms after draining and roughly chopping them.
• Cook for 3 to 4 minutes; the vegetables should remain firm.
• Add the meat and stir well until evenly mixed. If necessary, add a little soy sauce and nuoc mam sauce.
• Simmer for 3 to 4 minutes.