Amy's Black Truffle Oil Stir Fry

I've been away having a grand time. Avery, Sheila, Lucy, and I signed books at Salt & Pepper Books in Occoquan, Virginia.

Christine Myskowski, owner of this charming bookstore, carries an incredible selection of cookbooks, as well as fiction involving food. Christine served a delightful spread, including heavenly salted caramel cupcakes that inspired me to try making my own.

Roberta at Salt & Pepper

After our signing, we headed to Malice Domestic for a fabulous weekend of mystery. It's always such fun to get together face to face with friends, especially those from Mystery Lovers Kitchen.

Sheila at Malice Domestic

Jenn McKinley came all the way from Arizona, and it was the first time we've ever actually met. But we feel like we've know each other for years.

Jenn and Avery at Malice Domestic

After my long drive back on Sunday, my friend Amy, who house/dog/cat sat for me, whipped up a wonderful stir fry so I wouldn't have to cook.  What a luxury!

Amy's latest fondness is for black truffle oil, which I had never tried. It's actually sunflower oil, infused with black truffle extract. The taste and smell are very distinctive. Truffles are a type of fungus, and the black ones are highly sought after. I've read that you either love them or hate them.  Those who love them are passionate about them, which might be why some consider them an aphrodisiac.

Amy's a stir fry pro, carefully selecting ingredients so that some remain crunchy while others offer a softer texture. She takes the texture contrast up a step so the dish is visually interesting, too, by slicing the  zucchini in rounds and cutting them in half but cutting the squash in strips. In addition, she passed on the traditional carbs and served the stir fry on fresh spinach leaves.

In the recipe below, she layers in the vegetables gradually, with the mushrooms last, so they don't overcook.  Amy says that mushrooms grab the flavor of the truffle oil, and I have to agree. They popped with flavor.

Amy's Black Truffle Oil Stir Fry

1 tablespoon black truffle oil plus extra
2 tablespoons olive oil
2 medium cloves garlic, chopped
1 1/4 teaspoons white wine vinegar
1/2 teaspoon ginger
1 teaspoon tarragon
pinch fennel seed
pinch oregano
pinch basil
1 onion, sliced
12 baby carrots
1/2 large red pepper
8 white button mushrooms
1 small yellow squash (about 1/2 cup)
1 small zucchini (about 1/2 cup)
3/4 pound chicken tenders, sliced into 1-inch sections
salt and pepper to taste
fresh spinach (enough to make a circle about 7 or 8 inches in diameter)

Slice mushrooms and place in small bowl.  Drizzle with black truffle oil. Set aside.

Pour oils into a large pan and add the garlic, white wine vinegar, ginger, tarragon, fennel seed, oregano, and basil. Cook on low heat for 1-2 minutes until fragrant. Add 1/3 of the onion and slowly raise heat to medium. When the oil begins to bubble just a bit, add chicken and stir. When no pink shows on the outside of the chicken, add the carrots. Stir and cook for about 2 minutes.  Add red pepper and cook 1 minute. Stir in the squash and the zucchini, and cook 2 more minutes. Continue stirring and add mushrooms. Make sure chicken is cooked through.  Add pepper and salt to taste and serve over fresh spinach leaves.