Loofah and Chicken Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1/2 lb skinless boneless chicken breast, cut across grain into 1/8-inch-thick slices |
2 teaspoons cornstarch |
1 1/4 teaspoons asian sesame oil |
2 tablespoons oyster sauce |
1 tablespoon light soy sauce |
1 teaspoon sugar |
1/2 cup chicken stock or low-sodium chicken broth |
1/2 pound fresh angled loofah* (about 12 inches long) |
1 cup peanut oil |
3 small fresh shiitakes, stems discarded and caps sliced 1/8 inch thick |
1 teaspoon chinese fermented black beans |
5 small (2-inch) fresh red chiles such as thai, seeded and cut into fine julienne (2 teaspoons) |
2 teaspoons finely chopped garlic |
2 teaspoons finely chopped peeled fresh ginger |
2 teaspoons cornstarch mixed with 2 tablespoons water |
accompaniment: cooked white rice |
Directions:
1. Stir together chicken, cornstarch, and 1 teaspoon sesame oil in a small bowl.
2. Stir together oyster sauce, soy sauce, sugar, and stock in another bowl until sugar is dissolved.
3. Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain). Cut loofah lengthwise into 2- by 1/2-inch sticks.
4. Heat peanut oil in a wok over moderate heat until it registers 350°F on thermometer, then cook chicken, stirring, just until no longer pink, about 11/2 minutes. Transfer to a bowl with a slotted spoon, then pour oil into a heatproof container and reserve.
5. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 3 tablespoons reserved peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry mushrooms until lightly browned and tender, 1 to 2 minutes. Add beans, chiles, garlic, and ginger and stir-fry until fragrant, about 30 seconds.
6. Add loofah and toss until well coated.
7. Add stock mixture and bring to a boil. Add chicken and return sauce to a boil. Stir cornstarch mixture and add to sauce, then boil, stirring, until sauce thickens slightly and becomes translucent.
8. Serve drizzled with remaining 1/4 teaspoon sesame oil.
9. * Also known as ridged gourd and Chinese okra.
10. ** Available at Asian markets and by mail order from Uwajimaya (800-889-1928).
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