Page 187 - 2019TOHCookbook
P. 187
INGREDIENTS
3 tbsp. (45 ml) oyster sauce 1 tsp. sesame oil
1 tbsp. (15 ml) soy sauce
1⁄4 cup (60 ml) chicken stock 1 tsp. cornstarch
3 tbsp. (45 ml) cooking oil
2 tsp. (10 g) minced garlic
1 tbsp. (11 g) thinly sliced ginger
1⁄2 lb. (250 g) chicken breast or thigh, thin sliced 3 cups (750 g) fresh lo mein noodles
1⁄4 lb. (125 g) baby bok choy, bottoms removed 3 scallions, cut into 1” (4-cm) pieces
INSTRUCTIONS
To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
Heat the pan to high and add the oil. Once you see wisps of white smoke, add the garlic and ginger and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute. Stir in the noodles and bok choy and cook until the bok choy starts to soften and turn bright green, about 1 minute. Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute. Cook until the chicken is cooked through (about 1 more minute) and sauce starts to bubble into a glaze. Top with scallions and serve hot.
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