Every so often, I'll share food with you.
Favorites that I cook for my family. Often.
This recipe is an altered one from one of my favorite restaurants ever, Jennie Low's in Mill Valley, California. I used to live in Mill Valley and loved to eat there. Not only was everything delicious but her decor was purple. Everything, even the phone, was purple. She even had a purple briefcase. How cool is that? She no longer has a restaurant in Mill Valley, but you can find her in Novato and Petaluma. If you get the chance, eat there. You won't be disappointed.
This recipe is adapted from her cookbook, "Chopsticks, Cleaver, and Wok". For the original recipe checkout her book. I have made substitutions based on what my family perfers and what I had/have on hand.
1 pound chicken breast, cut into small chunks 1" x 1" - ish
1 pound green beans, cut into 1 1/2 to 2" pieces (I prefer asparagus, but DH won't eat them)
3 T Black bean Chili sauce with garlic
2 t oil
1/4 t salt
1/2 t sugar
1 cup chicken broth
1 t salt
1 t sugar
1 t soy sauce
2 t oyster sauce
1 T cornstarch
2 t cornstarch mixed well with 1 1/2 T cold water
Place chicken and seasoning in mixing bowl. Mix well. And set aside.
Heat 1 t oil in non-stick skillet on med-high heat. Once heated, add chicken and stir-fry for 5 minutes. Remove from pan.
Add the other t oil and green beans. Cook until crisp tender. Add Black Bean sauce and stir together.
Return chicken to pan. Add chicken broth, salt and sugar. Cover and cook for 3 minutes..
Stir in thickener. Cook for 1 minute. Serve over steamed rice.
This is one of the ONLY Chinese dishes my husband will eat. I am not sure if it is because it tastes so darned good, or because that's all I serve that day. But it IS ONE OF THE BEST dishes. It's also easy and quick.
ENJOY, and let me know what you think.