Fiery Dragon and Phoenix over Vermicelli

 

I was literally looking at what was in the pantry, no extra grocery shopping.

• 1/2 lb chicken strips
• salt
• 4 tblsp vegetable oil
• 1/2 tsp ginger paste
• 2 cloves garlic, thinly sliced
• 1 cup dry red chilies 
• 1/2 lb shrimp, shell removed
• 8 oz fresh shiitake mushrooms, sliced
• cooked rice vermicelli
• soy sauce and sesame oil to taste
• 4 scallion stalks, greens only, chopped

1. Lightly season the chicken strips with salt. 
2. Heat vegetable oil in a cast iron skillet until very hot. Add ginger paste, garlic and dry red chilies and sauté for a couple of minutes. Add chicken strips and sauté until it is no longer pink. Add shrimp and sauté for a minute. Add mushrooms and sauté for a couple of minutes. 
3. Turn the heat off and add the rice vermicelli, soy sauce, and sesame oil. Stir well until the vermicelli is heated through. 
4. Sprinkle chopped scallions on top before serving.