Gwendolyn
03-28-2002, 08:58 AM
I made this last night from the March issue of Food & Wine, and it was great! Very flavorful and easy and full of spring veggies. DH and I thought it tasted as good as most dishes we order at our favorite Thai restaurant but without all the fat. Oh, I used only 2 teaspoons of oil instead of the recommended 2.5 tablespoons, and we didn't miss the fat. I also served the stir fry over jasmine rice. Here's the recipe:
Thai Chicken with Mushrooms, Green Beans and Basil
SERVINGS:4
INGREDIENTS:
1 1/2 tablespoons oyster sauce
1 tablespoon Asian fish sauce
1 teaspoon sugar
2 1/2 tablespoons vegetable oil (I used only 2 tsp)
1/2 pound green beans, cut into 2-inch lengths
3 scallions, white and light green parts only, cut into 1-inch lengths
2 large garlic cloves, minced
1/2 teaspoon salt
3/4 pound skinless, boneless chicken breast cutlets, pounded thin and cut into strips
1/4 pound small mushrooms, stemmed and quartered
1/2 cup drained canned baby corn, cut into 1-inch lengths
2 large jalapeņos--halved, seeded and thickly sliced lengthwise
1 loosely packed cup torn basil
STEPS:
1. In a small bowl, mix the oyster sauce with the fish sauce and sugar.
2. In a wok, heat 1/2 tablespoon of the oil (I used only 1 tsp here) over high heat until smoking. Add the green beans and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer the beans to a plate.
3. Add the remaining 2 tablespoons of oil (I used only 1 tsp here) 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 the chicken just barely turns white, about 2 minutes. Add the mushrooms, corn, jalapeņos and 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.
Enjoy!
Thai Chicken with Mushrooms, Green Beans and Basil
SERVINGS:4
INGREDIENTS:
1 1/2 tablespoons oyster sauce
1 tablespoon Asian fish sauce
1 teaspoon sugar
2 1/2 tablespoons vegetable oil (I used only 2 tsp)
1/2 pound green beans, cut into 2-inch lengths
3 scallions, white and light green parts only, cut into 1-inch lengths
2 large garlic cloves, minced
1/2 teaspoon salt
3/4 pound skinless, boneless chicken breast cutlets, pounded thin and cut into strips
1/4 pound small mushrooms, stemmed and quartered
1/2 cup drained canned baby corn, cut into 1-inch lengths
2 large jalapeņos--halved, seeded and thickly sliced lengthwise
1 loosely packed cup torn basil
STEPS:
1. In a small bowl, mix the oyster sauce with the fish sauce and sugar.
2. In a wok, heat 1/2 tablespoon of the oil (I used only 1 tsp here) over high heat until smoking. Add the green beans and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer the beans to a plate.
3. Add the remaining 2 tablespoons of oil (I used only 1 tsp here) 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 the chicken just barely turns white, about 2 minutes. Add the mushrooms, corn, jalapeņos and 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.
Enjoy!