Ingredients
- 2 tablespoons cornstarch
- 1/4 cup shaoxing wine
- 1/2 cup oyster sauce
- 1 tablespoon minced ginger
- 1/4 cup sliced scallion whites, save green for garnish
- 1 teaspoon black pepper
- 1 tablespoon sambal oelek
- 1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted
- Canola oil to cook
- 6 cloves garlic sliced thin
- 2 cups shiitake mushrooms, quartered
- 1 cup chicken stock
- 4 heads baby bok choy, core out, sliced
- 1 pound blanched and refreshed lo mein noodles
- Salt and pepper to taste
Directions
In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.
Wine Suggestion: Morgon Beaujolais 1996
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By drucory_8224000
Murrieta CA
on May 14, 2013
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Super good..everyone loved it
By mrsklb
on February 20, 2013
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AMAZING! The whole family loved this recipe. The bok choy was a bit expensive, but worth it. Definately marinate the chicken overnight, don't just do it for 2 hours. I can' t find the lo mein noodles in my supermarket, and don't feel like going to a specialty store, so I use linguine and it works great!
By davidleao9_12683558
Bryan, 83
on June 09, 2012
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Delicious. Love Bok Choy, AND, Bok Choy is rated an 861 out of 1000 on an Aggregate Nutrient Density Index so its full of micronutrients. We altered it by adding snow peas and carrots, and we improvized on our own sambal oelek. Nonetheless, great.
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