Chicken with Ginger and Cashews
- ½ handful dried Wood Ear Mushrooms
- 4 scallions
- 1 small jar Bamboo shoots (200 grams, drained)
- 3 tomatoes
- 600 grams Chicken breasts
- 1 piece ginger (about the size of a plum)
- 2 garlic cloves
- 4 sprigs cilantro
- 60 grams Cashews
- 3 tablespoons light sesame oil
- 3 tablespoons Lime juice
- 3 tablespoons light soy sauce
Place the wood ear mushrooms in a bowl and top with boiling water. Soak for 15 minutes. After 15 minutes, drain the soaking water and pour in more boiling water. Soak for an additional 15 minutes. Meanwhile, trim scallions, rinse and cut diagonally into pieces. Drain bamboo shoots in a colander, rinse in cold water and drain. Rinse the tomatoes and cut into wedges. Rinse chicken, pat dry and cut lengthwise into finger-thick strips. Peel the ginger and garlic and grate both finely. Rinse the cilantro, shake dry and pluck half of the leaflets.
Heat a wok or a dry pan and toast cashews until golden brown while stirring, 2-3 minutes. Remove from the wok. Heat sesame oil in the wok. Add strips of meat and stir-fry over high heat 3-4 minutes. Add ginger, garlic, scallions and bamboo shoots and stir-fry for 2-3 minutes. Deglaze with the lime juice. Drain wood ear mushrooms, add to the wok with the cashews and tomato wedges and heat briefly. Mix in cilantro leaves, season with soy sauce and lime juice, and garnish with the remaining cilantro.