Shredded “King” ChickN
Heat pan (Med-high heat).
Add oil (Hot pan / Cold oil).
Wait 10-15 seconds (Add onions).
Cook down until they start to brown.
Add mushrooms (Mix with onions / coat with oil (add a dash more only to prevent sticking).
When mushrooms start to release water/fluid, spread out well and cook 3-4 min.
Turn up heat (not to "high" but just under)
Add garlic, mix, spread, cook for 2-3 min
Add salt, pepper and smoked paprika, mix, spread, cook for 1 min.
Add bell peppers and key lime juice, mix, spread, cook for 1-3 min.
Remove from heat OR reduce to simmer and cook off more liquid.
How to make
Remove from heat, and plate. Thanks Mr. Yeung!
(Visit ‘Yeung Man Cooking’ on Utube for easy, easy, awesome, gourmet, home cooked meals)
Enjoy this chicken of the future with chips, wrapped in lettuce or tortilla shells, stuffed in pita pockets, added to salads, or with a fork! Live well.
For dryer mushrooms while cooking, shred and leave out for 10 min or more.
Shred just before cooking for more moisture to cook with/off.
Using different pans, ceramic is best in my opinion. No sticking at all, even heat, and easily cleaned. My first time using them and I’m sold!
Having the other ingredients measured and nearby, ready to go, helps as well.
*2 Med-Lg King Mushrooms (4 oz or slightly bigger)
(Using a fork, lightly scrape down the length of the mushroom, shredding it into small strips).
2.5 tbsp Extra Virgin Olive oil (I also use plain or infused ghee)
1/2 cup Red Onion
1 Med garlic clove (crushed & finely chopped)
2/3 cup mixed red and yellow bell peppers (1-3” strips or diced)
Healthy pinches of salt and pepper (or 1/8 -1/4 tsp)
1/2 tsp smoked paprika
2 key limes (juiced)