Choi Sum, Chicken & Mushroom Stir Fry Recipe prepared by the University of Hawaii at Manoa College of Tropical Agriculture and Human Resources, and Kapiolani Culinary Arts.
Choi Sum, Chicken & Mushroom Stir Fry
October 5, 2015
Ingredients
- 1 lb skinless, boneless chicken thighs, cut into 1/2-inch strips
- 1/4 tsp salt
- 1/8 tsp gound white pepper
- 4 Tbsp peanut oil, divided
- 1 1/2 tsp ginger, peeled and finely chopped
- 1 tsp garlic, peeled and finely chopped
- 2 lbs choi sum, washed and cut into 2-inch pieces
- 1/2 lb fresh shiitake mushrooms, cut into 2-inch strips (1/8 inch thin)
- 2 cups chicken broth
- 2 Tbsp oyster sauce
- 2 Tbsp sherry wine
- 1/4 tsp salt
- 2 Tbsp cornstarch
- 2 Tbsp water
Instructions
- Season chicken with salt and pepper and set aside
- Heat 2 Tbsp peanut oil in a large skillet using medium high heat.
- Saute or quickly cook ginger and garlic for about 30 seconds, do not brown.
- Add chicken and saute for two minutes.
- Remove chicken and set aside.
- Remove leftover oil, garlic, and ginger from the skillet.
- Heat 2 Tbsp peanut oil in large skillet.
- Add choi sum and mushrooms and saute for two minutes.
- Add chicken broth, oyster sauce, sherry wine, and salt.
- Simmer for one minute.
- Add chicken and continue to simmer until chicken and choi sum is cooked through, about two minutes.
- In a bowl, mix the cornstarch and water to make a slurry mixture, add to the skillet
- Cook for one minute. Serve hot.
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