Rating: 4 stars
4096 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 4096
  • 5 star values: 0
  • 4,096 Ratings
Joyce Jue
March 2002

Gallery

© Tina Rupp

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix the oyster sauce with the fish sauce and sugar.

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  • In a wok, heat 1/2 tablespoon of the oil over high heat. Add the beans and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a plate.

  • Add the remaining 2 tablespoons of oil to the wok and heat until smoking. Add the scallions, garlic and salt and stir-fry until the garlic is lightly golden, about 45 seconds. Add the chicken in 3 batches, waiting a few seconds between additions, and stir-fry until it barely turns white, about 2 minutes. Add the mushrooms, corn, jalapeños and green beans and stir-fry until the vegetables are crisp-tender, 2 to 3 minutes. Add the oyster sauce mixture and stir-fry until the chicken is cooked through, about 2 minutes longer. Stir in the basil, transfer to a platter and serve.

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