Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　

Ingredients

Makes 2 to 4 main-course servings

　　1/2 lb skinless boneless chicken breast, cut across grain into 1/8-inch-thick slices

　　2 teaspoons cornstarch

　　1 1/4 teaspoons Asian sesame oil

　　2 tablespoons oyster sauce

　　1 tablespoon light soy sauce

　　1 teaspoon sugar

　　1/2 cup chicken stock or low-sodium chicken broth

　　1/2 pound fresh angled loofah* (about 12 inches long)

　　1 cup peanut oil

　　3 small fresh shiitakes, stems discarded and caps sliced 1/8 inch thick

　　1 teaspoon Chinese fermented black beans**

　　5 small (2-inch) fresh red chiles such as Thai, seeded and cut into fine julienne (2 teaspoons)

　　2 teaspoons finely chopped garlic

　　2 teaspoons finely chopped peeled fresh ginger

　　2 teaspoons cornstarch mixed with 2 tablespoons water

　　Accompaniment: cooked white rice

　　

Special Equipment

a deep-fat thermometer

　　

Step 1

Stir together chicken, cornstarch, and 1 teaspoon sesame oil in a small bowl.

　　

Step 2

Stir together oyster sauce, soy sauce, sugar, and stock in another bowl until sugar is dissolved.

　　

Step 3

Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain). Cut loofah lengthwise into 2- by 1/2-inch sticks.

　　

Step 4

Heat peanut oil in a wok over moderate heat until it registers 350°F on thermometer, then cook chicken, stirring, just until no longer pink, about 11/2 minutes. Transfer to a bowl with a slotted spoon, then pour oil into a heatproof container and reserve.

　　

Step 5

Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 3 tablespoons reserved peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry mushrooms until lightly browned and tender, 1 to 2 minutes. Add beans, chiles, garlic, and ginger and stir-fry until fragrant, about 30 seconds.

　　

Step 6

Add loofah and toss until well coated.

　　

Step 7

Add stock mixture and bring to a boil. Add chicken and return sauce to a boil. Stir cornstarch mixture and add to sauce, then boil, stirring, until sauce thickens slightly and becomes translucent.

　　

Step 8

Serve drizzled with remaining 1/4 teaspoon sesame oil.

　　

Step 9

Also known as "ridged gourd" and "Chinese okra."

Step 10

** Available at Asian markets and by mail order from Uwajimaya (800-889-1928).