Loofah and Chicken Stir-Fry

• 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

1. Stir together chicken, cornstarch, and 1 teaspoon sesame oil in a small bowl.
2. Stir together oyster sauce, soy sauce, sugar, and stock in another bowl until sugar is dissolved.
3. Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain).
4. Cut loofah lengthwise into 2- by 1/2-inch sticks.
5. Heat peanut oil in a wok over moderate heat until it registers 350F on thermometer, then cook chicken, stirring, just until no longer pink, about 11/2 minutes.
6. Transfer to a bowl with a slotted spoon, then pour oil into a heatproof container and reserve.
7. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately.
8. Add 3 tablespoons reserved peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke.
9. Stir-fry mushrooms until lightly browned and tender, 1 to 2 minutes.
10. Add beans, chiles, garlic, and ginger and stir-fry until fragrant, about 30 seconds.
11. Add loofah and toss until well coated.
12. Add stock mixture and bring to a boil.
13. Add chicken and return sauce to a boil.
14. Stir cornstarch mixture and add to sauce, then boil, stirring, until sauce thickens slightly and becomes translucent.
15. Serve drizzled with remaining 1/4 teaspoon sesame oil.
16. Also known as "ridged gourd" and "Chinese okra."
17. ** Available at Asian markets and by mail order from Uwajimaya (800-889-1928).

chicken breast, cornstarch, asian sesame oil, oyster sauce, soy sauce, sugar, chicken, peanut oil, fresh shiitakes, black beans, fresh red chiles, garlic, fresh ginger, cornstarch, accompaniment, thermometer

Taken from www.epicurious.com/recipes/food/views/loofah-and-chicken-stir-fry-106268 (may not work)