Choi Sum, Chicken, and Mushroom Stir Fry
Servings: 4
Ingredients
- 1 lb skinless, boneless chicken thighs, cut into ½-inch strips
- ¼ tsp salt
- ⅛ tsp ground white pepper
- 4 tbsp peanut oil, divided
- 1½ tsp ginger, peeled and finely chopped
- 1 tsp garlic, peeled and finely chopped
- 2 lbs choi sum, washed and cut into 2-inch pieces
- ½ lb fresh shiitake mushrooms, cut into 2-inch strips (⅛ inch thin)
- 2 cups chicken broth
- 2 tbsp oyster sauce
- 2 tbsp sherry wine
- ¼ tsp salt
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Season chicken with salt and pepper and set aside. Heat 2 tbsp peanut oil in a large skillet using medium high heat. Sauté or quickly cook ginger and garlic for about 30 seconds, do not brown.
- Add chicken and sauté for two minutes. Remove chicken and set aside. Remove leftover oil, garlic, and ginger from the skillet.
- Heat 2 tbsp peanut oil in large skillet. Add choi sum and mushrooms.
- Sauté for two minutes. Add chicken broth, oyster sauce, sherry wine, and salt. Simmer for one minute.
- Add chicken and continue to simmer until chicken and choi sum is cooked through, about two minutes.
- In a bowl, mix the cornstarch and water to make a slurry mixture, add to the skillet. Cook for one minute.
- Serve hot.
Notes
Canola oil may substitute for peanut oil.
Black pepper may substitute for white pepper.
For a lower fat version, use a non-stick pan and 2 tsp of canola oil to sauté.
Nutrition Facts
Choi Sum, Chicken, and Mushroom Stir Fry
Serving Size
2 cups
Amount per Serving
Calories
135
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Cholesterol
24.34
mg
8
%
Sodium
373
mg
16
%
Potassium
265
mg
8
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.