1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
4 ounces fresh green beans, trimmed and cut in 1/2-inch pieces (1 cup)
1 pound boned and skinned chicken breasts, cut in 1/2-inch strips
1 tablespoon minced fresh ginger
OR
1/4 teaspoon ground ginger, see Notes
1/4 cup hoisin sauce*
1 chicken bouillon cube
1 1/2 cups trimmed and quartered radishes
4 cups romaine lettuce, cut in 1/2-inch strips
Servings: 4
1. In a cup combine cornstarch with 3/4 cup water; set aside.
2. In a large skillet heat oil until hot; add green beans., stirring to coat with oil. Add 2 tablespoons water; cover and cook until nearly crisp-tender, about 3 minutes, stirring once.
3. Add chicken; cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes. Add ginger; cook, stirring occasionally, until ginger is tender, about 1 minute.
4. Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook, stirring constantly, until mixture boils, about 1 minute. Add radishes; boil, stirring constantly, until mixture thickens, about 1 minute longer.
5. In a large serving bowl place lettuce; spoon radish mixture over lettuce; toss to coat. Serve over steamed white rice, if desired.
Notes: If using ground ginger, add to skillet along with cornstarch.
*Available in the Asian section of most supermarkets
Cuisine: Chinese
2 tablespoons vegetable oil
4 ounces fresh green beans, trimmed and cut in 1/2-inch pieces (1 cup)
1 pound boned and skinned chicken breasts, cut in 1/2-inch strips
1 tablespoon minced fresh ginger
OR
1/4 teaspoon ground ginger, see Notes
1/4 cup hoisin sauce*
1 chicken bouillon cube
1 1/2 cups trimmed and quartered radishes
4 cups romaine lettuce, cut in 1/2-inch strips
Servings: 4
1. In a cup combine cornstarch with 3/4 cup water; set aside.
2. In a large skillet heat oil until hot; add green beans., stirring to coat with oil. Add 2 tablespoons water; cover and cook until nearly crisp-tender, about 3 minutes, stirring once.
3. Add chicken; cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes. Add ginger; cook, stirring occasionally, until ginger is tender, about 1 minute.
4. Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook, stirring constantly, until mixture boils, about 1 minute. Add radishes; boil, stirring constantly, until mixture thickens, about 1 minute longer.
5. In a large serving bowl place lettuce; spoon radish mixture over lettuce; toss to coat. Serve over steamed white rice, if desired.
Notes: If using ground ginger, add to skillet along with cornstarch.
*Available in the Asian section of most supermarkets
Cuisine: Chinese
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