Stir Fry Chicken Bamboo Shoots in Black Bean Sauce
This tasty Stir Fry Chicken Bamboo Shoots in Black Bean Sauce has a bold umami flavor, best savored with a steaming bowl of white rice.
Ingredients
- 15 oz skinless boneless chicken breast (thinly sliced) (425g)
- 1 parboiled bamboo shoot or 1 can (12 oz/340g) bamboo shoots in water
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 2 inch ginger (peeled and minced)
- 2 tbsp fermented black beans (rinsed, drained, and minced)
- 1 red chili (seeds removed and minced)
- 4 Chinese mushrooms (rehydrated, stems removed, and thinly sliced)
- ½ tsp salt (or to taste)
- 1 tsp sesame oil
Marinade
- 1 tbsp soy sauce
- 1 tbsp Shao Hsing cooking wine
- 1 tsp corn starch
Instructions
- Combine chicken with soy sauce, rice wine, and corn starch in a bowl. Allow chicken to marinade in the refrigerator for 15 minutes.
- Boil bamboo shoot for 10 minutes. Remove and drain. When cool enough to handle, cut into thin slices.
- Heat up wok or large fry pan. Once wok is heated, add vegetable oil. Stir fry minced garlic, ginger, fermented black beans, and red chili for 2 minutes.
- Add marinated chicken, mushrooms, and bamboo shoots. Stir to get ingredients well mixed. Add ¼ cup (60ml) water. Continue to stir for about 5 minutes until chicken and mushrooms are cooked through.
- Black beans are salty. Add salt only if needed.
- Turn off stove. Drizzle sesame oil over the chicken. Remove and serve immediately with steamed rice.
Nutrition
Calories: 254kcal
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