This wok thing is fun. The asian supermarket has dried black fungus and mushrooms. I also got a big piece of fresh ginger soft as an apple which was diced and frozen. I keep bags of frozen rice to not have to make that every time. Costco chicken thighs were diced and marinated in ginger, garlic, lite soy sos, rice vinegar and rice wine. Saved the mushroom water and used that during cooking the veggies along with rice wine. If it gets too soupy add a teaspoon of corn starch or so to thicken the water. Topped it with a bit of oyster sauce at the end to finish.
I overcooked the chicken and didn't chop the fungus and the mushrooms were still dehydrated after 20 minutes and under-cooked them a bit but it still turned out almost to restaurant quality.
