Heat your vegetable oil in a large wok or frying pan over medium heat.
Add the onion and garlic to the pan, stirring frequently until the onion becomes translucent.
Add the sliced Chicken of the Woods mushrooms to the pan. Stir fry for 3-5 minutes, until they’ve begun browning but have not dried out.
Add the bell pepper and carrot to the pan. Continue to stir fry for another 5 minutes, or until the vegetables are crisp-tender.
Stir in the soy sauce and hoisin sauce, ensuring that all the ingredients are evenly coated.
Season with salt and pepper to your liking, then add the sliced green onions, giving the stir fry a final mix.
Serve hot with a side of steamed rice or noodles.
Chicken of the Woods, scientifically known as Laetiporus sulphureus, is a type of wild fungus renowned for its unique, chicken-like taste and texture. They're easily identifiable due to their large, bright yellow-orange shelf-like formations on tree trunks and dead logs. Chicken of the Woods mushrooms are popular in various culinary dishes due to their meaty texture and flavor, and can be used as a vegetarian substitute for chicken in many recipes. However, as with all wild mushrooms, they should be consumed with caution as some individuals may have allergic reactions to them.
Chicken of the Woods mushrooms are known for their unique taste and texture that many describe as similar to chicken, hence the name. The flavor is often said to be earthy, yet mild, with a hint of lemon. They have a texture that is firm and meaty, much like chicken breast. When cooked, they can take on a slightly crispy exterior while remaining tender on the inside, again adding to the chicken-like comparison. It's this combination of taste and texture that makes Chicken of the Woods a popular substitute for meat in a variety of dishes.
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