Stir-fried vegetables and Chinese-style sautéed chicken

Ingredients

• 200 g Flat beans (cut into 4-5 cm pieces)
• 150 g Green beans (cut into 4-5 cm sections)
• 1 head Broccoli (separated into florets)
• 1 medium Red bell pepper (cut into thin strips)
• 20 g Dried black mushrooms (rehydrated in boiling water for 5 min then drained)
• 30 g Fresh ginger (peeled and finely chopped)
• 4 cloves Garlic (roots removed, crushed then chopped)
• 3 stalks Chives (spring onions) (white parts separated from green parts; greens reserved for finishing)
• 1 piece Red bird's eye chili (cut in half, used to flavor the oil)
• 3 tbsp Table oil (for cooking)
• 1.5 tbsp Sesame oil (sesame aroma)
• 2 tbsp Cornstarch (for thickening)
• 4 tbsp Water (for the slurry)
• 3 tbsp Salty soy sauce
• 1.5 tbsp Sweet soy sauce
• 2 tbsp Oyster sauce
• 1.5 tbsp Hoisin sauce (gnoc-mâm)
• 1 tsp Rice vinegar
• to taste Salt
• to taste Ground black pepper
• 1 tsp Sesame seeds (black and white) (for finishing)
• 50 g Soy sprouts (optional, fresh or jarred)
• 400 g Boneless, skinless chicken thigh (cut into small dice)

Instructions

1. Cut the vegetables

   Cut the flat beans and green beans into 4‑5 cm sections, separate the broccoli into florets and the red bell pepper into thin strips.

   Time: PT7M

2. Rehydrate the black mushrooms

   Place the dried black mushrooms in a bowl of boiling water and let them swell for 5 minutes, then drain.

   Time: PT6M

   Temperature: 100°C

3. Prepare the aromatics

   Peel and finely chop the ginger and garlic. Cut the white parts of the chives into rounds, reserve the green parts. Cut the chili in half.

   Time: PT6M

4. Prepare the slurry (cornstarch + water)

   Mix 2 tbsp cornstarch with 4 tbsp cold water until a smooth paste forms.

   Time: PT3M

5. Blanch the green vegetables

   In a large pot of boiling water with a pinch of baking soda, plunge the flat beans, green beans and broccoli. Cook for 5 minutes, then remove and immediately plunge into ice water.

   Time: PT5M

   Temperature: 100°C

6. Drain and set aside the blanched vegetables

   Drain the blanched vegetables and pat them lightly with a clean kitchen towel.

   Time: PT3M

7. Color the aromatics

   In the wok, heat 2 tbsp table oil and 1 tbsp sesame oil over high heat. Add the ginger, garlic and white parts of the chives, sauté until lightly golden.

   Time: PT2M

   Temperature: 200°C

8. Stir-fry pepper and black mushrooms

   Add the red pepper strips and rehydrated black mushrooms, stir-fry for 2 minutes while constantly stirring.

   Time: PT2M

   Temperature: 200°C

9. Add sauces and simmer

   Pour in the salty soy sauce, sweet soy sauce, oyster sauce, hoisin sauce and rice vinegar. Mix well and let simmer over medium heat for 8 minutes.

   Time: PT8M

   Temperature: 180°C

10. Incorporate the blanched vegetables

    Add the blanched flat beans, green beans and broccoli to the wok. Stir-fry for 3 minutes until well coated with sauce.

    Time: PT3M

    Temperature: 180°C

11. Finish the vegetable wok

    Stir in the green parts of the chives and the sesame seeds, mix quickly and remove from heat.

    Time: PT2M

12. Cut the chicken

    Remove the skin from the thigh, cut the meat into 1 cm dice.

    Time: PT6M

13. Flavor the oil with chili

    In a second wok or the same pan, heat 1 tbsp table oil and ½ tbsp sesame oil, add the halved chili, let infuse for 2 minutes then remove the chili.

    Time: PT2M

    Temperature: 200°C

14. Sauté the chicken aromatics

    Add the ginger, garlic and white parts of the chives to the flavored oil, sauté until translucent (about 2 minutes).

    Time: PT2M

    Temperature: 180°C

15. Cook the chicken

    Add the chicken dice, season with salt and pepper and brown the chicken for 4 minutes while constantly stirring.

    Time: PT4M

    Temperature: 200°C

16. Add sauces and the slurry

    Pour in the salty soy sauce, sweet soy sauce, oyster sauce, hoisin sauce and rice vinegar. Add the prepared slurry, mix and let thicken for 6 minutes over medium heat.

    Time: PT6M

    Temperature: 180°C

17. Finish the sautéed chicken

    Stir in the green parts of the chives and the sesame seeds, give a final mix and serve immediately with the vegetable stir-fry.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g