Chicken, Bok Choy And Shiitake Chow Mein
  • 2 tablespoons cornstarch
  • 1/4 cup rice wine vinegar
  • 1/2 cup oyster sauce
  • 1 tablespoon minced ginger
  • 1/4 cup sliced scallion whites, save green for garnish
  • 1 teaspoon black pepper
  • 1 tablespoon Sambal Oelek, or use Srirachi to taste
  • 1 pound skinless chicken meat. (Thigh or Breast)
  • Peanut, Toasted Sesame or Canola oil to cook
  • 6 cloves garlic sliced thin
  • 2 cups shiitake mushrooms, slice or quartered
  • may substitute Baby Bella mushrooms
  • 1 cup chicken stock
  • 4 heads baby bok choy, cored, sliced
  • 1 pound blanched and refreshed lo mein noodles
  • Salt and pepper to taste
  1. In a large bowl, dissolve the cornstarch in the rice wine vinegar.
  2. Mix in the oyster sauce, ginger scallions,
  3. pepper and sambal.
  4. Mix in the chicken and marinate for at least 2-hours, preferably overnight.
  5. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft.
  6. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes.
  7. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes.
  8. Add back the shiitakes and the noodles. Completely coat and heat the noodles.
  9. Check for seasoning.
  10. Serve Immedieately
Adapted from recipe of Ming Tsai