Tender chicken pieces are stir-fried with aromatic sun-dried black beans, crisp celery, and colorful bell peppers in this savory home-style dish. The combination of textures and flavors makes it a weeknight favorite.
This classic Cantonese stir-fry combines juicy chicken with the earthy, salty punch of fermented black beans. The trick is to keep the chicken tender by not overcooking it, and to let the aromatics bloom in the hot wok before adding the vegetables.
Combine sliced chicken with a pinch of salt, cornstarch, and white pepper. Mix well and let rest for 5 minutes. This coating keeps the meat juicy during high-heat cooking.
Heat a wok over high heat until smoking. Add oil, then swirl to coat. Add the white parts of scallions, garlic, and black beans. Stir-fry for 30 seconds until incredibly fragrant.
Add the marinated chicken in a single layer. Let it sear for 30 seconds, then stir-fry until the pieces are just cooked through, about 2 minutes. Remove and set aside.
Add celery and bell pepper to the wok. Stir-fry for 1 minute until slightly tender but still crisp. Return the chicken, add oyster sauce, soy sauce, and sugar. Toss everything together for 30 seconds. Sprinkle with green scallion tops and serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
