The two gingko trees down the street are dropping their fruit. I don’t have to see the evidence because I can smell it from a block away. We don’t call them stinko gingkos for nothing. The trees produce beautiful golden fall foliage, but heaven help those who have female versions of the species, which produce fruit that smells more rotten than a frathouse hallway after a two-day kegger.
Chicken with Ginkgo Nuts
4 dried black mushrooms
1 boneless, skinless chicken breast
1 tablespoon cornstarch
1 tablespoon white wine or dry sherry
3 tablespoons oil
1 scallion, minced
1 tablespoon fresh ginger, minced
1 cup ginkgo nuts
1/2 cup snow peas
1 Tablespoon soy sauce
Soak mushrooms in warm water for 30 minutes. Save soaking liquid and set aside. Dice mushrooms.
Cut chicken in one-inch pieces. Mix cornstarch, white wine or sherry and one tablespoon oil in medium-sized bowl. Add chicken and toss to coat.
Heat remaining oil in wok or large frying pan. Sauté scallion and ginger until fragrant.
Add chicken and stir fry until cooked through. Add the ginkgo nuts, snow peas and mushrooms. Stir fry an additional minute or two.