With their unusual, rounded shape and light flavor, our Paddy Straw Mushrooms are a great addition to many Chinese stir fry recipes - their soft texture provides an interesting contrast to crispy vegetables, and they soak up plenty of flavor.

Prep time: 10 min

Cook time: 35 min

Total time: 45 min

Chicken and Paddy Straw Mushroom Stir Fry
Copyright Recipe © 2015 Woodland Foods


  • 2 Ounces Dried Paddy Straw Mushrooms

  • 2 Tablespoons Vegetable Oil

  • 1 Clove Garlic, minced

  • 1/2 Pound Boneless Skinless Chicken Breast, cubed

  • 1/3 Cup Red Bell Pepper, sliced

  • 1/2 Cup Chicken Broth

  • 2 Tablespoons Dry Sherry

  • 2 Tablespoons Soy Sauce

  • 1 Tablespoon Cornstarch

  • 1 Tablespoon Sugar

  • 1/2 Cup Snow Pea Pods, strings removed

  • Steamed White Or Brown Rice, for serving


  1. Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Rinse well.

  2. Heat oil in large skillet or wok over high heat. Add garlic and chicken. Stir-fry for 3 to 4 minutes, until chicken is cooked through. Add mushrooms and red pepper. Stir-fry for 2 to 3 minutes.

  3. Whisk together broth, sherry, soy sauce, cornstarch and sugar in small bowl. Pour into wok.

  4. Add snow peas, and cook until sauce thickens. Serve immediately over steamed rice.