CHICKEN AND BOK CHOY STIR FRY WITH BLACK BEAN SAUCE
1-1 ½ lbs Boneless, skinless chicken breasts or thighs, thinly sliced
Oil as needed
3 cloves garlic, finely chopped
3 slices ginger, finely chopped
1 small red pepper, julienned
4 green onions, finely sliced
2-3 bunches bok Choy, rinsed and sliced into thin strips
1 pkg shiitake mushrooms, medium sliced (about 8 mushrooms)
½ cup beef or vegetable broth
2 tbsps Dark Soya sauce
2 tbsps Oyster Sauce
2 tbsps Hoi sin sauce
¼ cup black bean and garlic sauce
1 tbsp cornstarch dissolved in 2 tablespoons water or dry sherry
2 tbsps Chopped cilantro (for garnish)
Mix all sauce ingredients together and set aside.
Heat oil in a wok or large frying pan until sizzling. Add garlic and chicken and cook stirring until done, 5-7 minutes. Remove from pan and set aside. Add more oil if needed and add all vegetables except Bok Choy to the wok or pan and cook, stirring frequently for 1-2 minutes. Add Bok Choy and cook until limp. Return chicken to pan, add sauce and stir until thickened. Remove from heat.
Serve over chow mein or steam fried noodles or rice and garnish with cilantro.
Bok Choy, also known as white Chinese cabbage is a distant relative of broccoli, cabbage and cauliflower. It is an excellent source of vitamin C as well as contains some iron, dietary fiber and folate. Best of all Bok Choy and other members of the Pak Choy family have no fat.