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Quick and delicious! It makes leftover KFC exciting!
Soak the black beans in 1/2 cup warm water for 1/2 hour. Mash up beans with fingertips and strain, reserving liquid.
Meanwhile, rinse green beans and drain in colander. Trim stem ends, cutting each bean into thirds. Slice each chicken strip about 1/4″ thick, on the bias. If you have any extra-large pieces, cut them to match other pieces. Seed the pepper, remove white membrane, and cut into 1/2″ pieces.
Heat wok over high heat for about 1 minute, and add oil, swirling to coat. When oil shimmers, add green beans and cook, stirring for 2 minutes. Momentarily remove wok from heat and add garlic, oyster sauce, hoisin sauce, and smooshed-up black beans. Return to high heat, stirring and mixing for about 1/2 minute. Add chicken and pepper, stirring and mixing until heated through (1 to 2 minutes). Add a splash or two of reserved black bean liquid if stir-fry seems too thick.
Serve with steamed rice and Sriracha.
Any leftover chicken will do. Alternatively, extra-firm tofu in place of the chicken strips makes it super-healthy!
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yardsailor on 2.6.2011
Sounds great, I am a big fan of Oyster Sauce, thanks for sharing.