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Fermented black beans, the key ingredient in black bean sauce (along with garlic, sugar and salt), give this Asian stir-fry an enormous amount of flavor while keeping the overall ingredient list simple. Bottled black bean sauce is available in the Asian section of most supermarkets; F&W's Grace Parisi recommends the Kikkoman brand. More Chinese Recipes

Grace Parisi
May 2007

Gallery

Credit: © Quentin Bacon

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk the chicken stock with the black bean sauce, sherry, sugar, chile-garlic sauce and cornstarch.

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  • Heat a large wok or skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the wok in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the wok.

  • Add the remaining 2 tablespoons of oil to the wok. Add the ginger and stir-fry until fragrant, about 30 seconds. Add the bok choy and snow peas and stir-fry until bright green and crisp-tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the wok. Stir the sauce, then add it to the wok and simmer, stirring, until thickened, about 5 minutes. Transfer to a bowl and serve with rice.

Suggested Pairing

Crisp Argentine Torrontés.

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