Buddha’s Delight | New Soul Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Chef Jernard Wells
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, thinly sliced, about 6 ounces total
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 6-ounce ribeye cut into thin strips
- 2 bulbs of washed Shanghai Bok Choy, stems removed and separated into leaves
- 10-12 ears of baby corn, washed and trimmed
- 2 ounces snow peas, trimmed
- 1 8-oune can bamboo shoots
- 10 shiitake mushroom caps, thinly sliced
- 1 1⁄2 cups julienned carrots
- 2 tablespoons thinly sliced ginger
- 2 tablespoons rough chopped garlic
- 3 tablespoons sesame oil
- 2 tablespoons dark soy sauce
- 3⁄4 cup oyster sauce
- 1 tablespoon cornstarch
- 1 1⁄2 teaspoons water
- 2 tablespoons palm sugar
- Steamed white rice
Instructions
- Set a large deep skillet over medium high heat and add the olive oil. Once the pan and oil are hot, lay the chicken in the pan in one even layer and season with salt and fresh ground black pepper. Cook the chicken for about 1 minute on the first side and turn them over. Then lay the steak in the pan next to the chicken and season it with salt and black pepper as well.
- Add the Bok choy to the pan and sauté for about 30 seconds and then add the baby corn, snow peas, shiitakes. Season with salt and pepper and stir the contents of the pan occasionally for 5 minutes.
- While the vegetables cook, set a 10-inch non-stick sauté pan over medium heat and add the minced ginger, garlic, sesame oil, dark soy sauce and the oyster sauce and stir well to combine, using a small rubber spatula. Allow the sauce to reduce slightly and combine the cornstarch and water to form a slurry. Then add the slurry and the palm sugar to the sauce. Allow the slurry to thicken the sauce, about 30 seconds, then pour the sauce over the vegetables, chicken and beef. Stir the sauce into the vegetables until they are well coated, about 30 seconds.
- To serve, place some steamed white rice in a shallow bowl and lay the Buddha’s Delight over top of the rice. Serve while hot.