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Ingredientes
- 2 x to 3 ears fresh sweet corn
- 3 1/2 lb fresh peas in the shell (should yield 1/4 c.)
- 2 tsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp sugar
- 1 1/4 tsp kosher salt
- 3/4 c. chicken stock
- 6 ounce boneless chicken breast, cut into 1/2 inch cubes
- 3 1/2 tsp cornstarch
- 1 1/2 tsp sesame oil
- 2 c. peanut or possibly vegetable oil
- 3 x to 4 fresh shiitake or possibly oyster mushrooms (or possibly other fresh mushrooms), sliced
- 1 x fresh red chili pepper, seeded and sliced
- 2 tsp minced garlic
- 2 Tbsp. Shaoxing rice wine or possibly dry sherry
- 1/2 tsp freshly grnd black pepper
Direcciones
- Husk and, with a knife, cut the corn kernels off the cob into a mixing bowl.
- Shell the peas into the bowl, and set aside.
- Mix the oyster sauce, soy sauce, sugar, 1 tsp. of the salt and the chicken stock; set aside.
- Mix the chicken breast with 2 tsp. of the cornstarch, the remaining 1/4 tsp. salt and 1 tsp. of the sesame oil; set aside. Mix the remaining 1 1/2 tsp. of cornstarch with 2 Tbsp. water and set aside. Heat 2 c. peanut oil in a wok or possibly skillet till warm but not smoking. Add in the chicken and stir, separating the pcs, just till the chicken changes color. Remove from the oil with a slotted spoon to drain.
- Remove all the oil from the wok or possibly skillet and reserve; wipe the pan and reheat over high heat. When warm, add in 4 Tbsp. of the reserved oil. Turn the heat to medium and add in the mushrooms and chili pepper. Cook, stirring, for 1 to 2 min, till the mushrooms are softened. Add in the garlic and stir briefly; add in the corn and peas, and cook, stirring, over high heat for 30 seconds to 1 minute. Add in the chicken stock mix, bring to a boil, turn the heat to medium and simmer till the corn and peas are cooked, about 2 min; re-add in the chicken.
- Turn the heat to high. Restir the cornstarch-water mix and add in. Stir over high heat till the sauce thickens and clears. Splash in the wine and continue to stir briefly. Spoon into a serving bowl or possibly platter and serve sprinkled with sesame oil and the black pepper, accompanied by white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 10 servings | |
| Calories 281 | |
| Calories from Fat 144 | 51% |
| Total Fat 16.02g | 20% |
| Saturated Fat 6.35g | 25% |
| Trans Fat 0.02g | |
| Cholesterol 9mg | 3% |
| Sodium 416mg | 17% |
| Potassium 425mg | 12% |
| Total Carbs 23.5g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 10.64g | 7% |
| Protein 11.83g | 19% |
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