Recipe information
Total Time
30 minutes
Yield
Makes 2 to 4 main-course servings
Ingredients
Special Equipment
Preparation
Step 1
Stir together chicken, cornstarch, and 1 teaspoon sesame oil in a small bowl.
Step 2
Stir together oyster sauce, soy sauce, sugar, and stock in another bowl until sugar is dissolved.
Step 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.
Step 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.
Step 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.
Step 6
Add loofah and toss until well coated.
Step 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.
Step 8
Serve drizzled with remaining 1/4 teaspoon sesame oil.
Step 9
- Also known as "ridged gourd" and "Chinese okra."
Step 10
** Available at Asian markets and by mail order from Uwajimaya (800-889-1928).
