I remember when I first saw tiny ears of corn in a dish served at a Chinese restaurant. I was a teenager, and the sight made me feel so happy. My family ate a lot of corn on the cob, big ears with fat rows of plump kernels. The baby corn was so cute, it became one of my favorite things to add to a stir-fried meal. Here I offer a delicious and very easy to assemble dish of Thai Chicken With Mushrooms, Basil and Green beans--and tiny ears of corn. It also contains quite a bit of fresh basil, which makes it perfect for Weekend Herb Blogging, which was created by the fabulous Kalyn at Kalyn's Kitchen. WHB has traveled to Missouri this week and is being hosted by the lovely Glenna at A Fridge Full Of Food...And Nothing To Eat. Stop by her blog next Monday to see a Roundup of all the herby dishes.
Besides the baby corn, my favorite ingredient in this dish was the cup of fresh basil leaves, torn and tossed into the wok at the last minute. Summer is right around the corner and basil is one of my favorite crops. It looks as wonderful as it tastes, with so many different varieties available to plant. So, enjoy this dish and think about the summer ahead of us.
Thai Chicken With Mushrooms, Basil And Green Beans
(Food & Wine)
1 1/2 tablespoons oyster sauce
1 tablespoon Asian fish sauce
1 teaspoon sugar
2 1/2 tablespoons vegetable oil
1/2 pound green beans, cut into 2-inch lengths
3 scallions, white and light green parts only, cut into 1-inch lengths
2 large garlic cloves, minced
1/2 teaspoon salt
3/4 pound skinless, boneless chicken breast cutlets, pounded thin and cut into strips
1/4 pound small mushrooms, stemmed and quartered
1/2 cup drained canned baby corn, cut into 1-inch lengths
2 large jalapeños—halved, seeded and thickly sliced lengthwise
1 cup torn basil leaves
In a small bowl, mix the oyster sauce with the fish sauce and sugar.
In a wok, heat 1/2 tablespoon of the oil over high heat. Add the beans and cook, stirring occasionally,until crisp-tender, about 5 minutes. Transfer to a plate. Add the remaining 2 tablespoons of oil to the wok and heat until smoking. Add the scallions, garlic and salt and stir-fry until the garlic is lightly golden, about 45 seconds. Add the chicken in 3 batches, waiting a few seconds between additions, and stir-fry until it barely turns white, about 2 minutes. Add the mushrooms, corn, jalapeños and green beans and stir-fry until the vegetables are crisp-tender, 2 to 3 minutes. Add the oyster sauce mixture and stir-fry until the chicken is cooked through, about 2 minutes longer. Stir in the basil, transfer to a platter and serve.