1. Stir corn starch, salt, and sesame oil together in a medium bowl. 2. Cut chicken across the grain to make very thin slices (more easily done if the chicken is partially frozen). 3. Toss chicken with the cornstarch mixture and marinate for 20 minutes. 4. Stir chicken stock, oyster sauce, soy sauce, and sugar together in a bowl. 5. Bring 4 quarts of water to a rolling boil. Add noodles and cook until softened. Drain. Rinse with cold water. Drain again. Toss with toasted sesame oil. 6. Heat a wok or large skillet over high heat. When hot, pour in 1/3 cup peanut oil.Swirl oil around until hot but not smoking. 7. Add the chicken, quickly stirring and flipping in the oil to separate the slices and cook lightly. Drain in a sieve or colander. 8. Reheat the wok on high heat. When hot, pour in 3 tablespoons peanut oil. Swirl until very hot but not smoking. 9. Add bok choy, bamboo shoots, scallions, mushrooms, and garlic. Stir and toss vigorously until the vegetables are well coated with oil, about 45 seconds. 10. Pour the sauce mixture down the side of the wok. Stir and cover, allowing the vegetables to steam in the sauce, about 1 minute. 11. Uncover and add the noodles and the chicken. Stir and toss for about 30 seconds. 12. Pour into a serving dish. Sprinkle with crushed black peppercorns. 13. Serve immediately and enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
