Loofah and Chicken Stir-Fry

Preparation

1. 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.

2. 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).