Prep 20 mins
Cook 12 mins
I like this recipe because it is the work of both my husband and myself, so it is a work of love. But mind you, we like our Thai dragon and bird chiles, and don't find cooking, or eating them, a "Lethal" experience. I wanted to call this "Enter the Dragon" sort of after Bruce Lee, but it is such a lovely emerald green, and full of healthy vegetables. You will love this stir-fry. It is definitely fab. :)
For the Stir-Fry
- 2 boneless skinless chicken breasts, sliced thin
- 10 ounces broccoli florets (about 3 1/2 cups)
- 1 lb shredded napa cabbage
- 3 ounces baby spinach leaves
- 1 bunch green onion, chopped (about 12)
- 8 cloves garlic, minced
- 2 inches ginger, peeled and sliced thin
- 12 Thai chiles (preferably green)
- 1⁄4 cup chopped fresh cilantro
- cooking oil
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1 tablespoon cornstarch
For the Seasoning Sauce
- 1⁄4 cup soy sauce
- 1⁄4 cup rice wine or 1⁄4 cup dry sherry
- 2 tablespoons sugar
- 4 teaspoons rice wine vinegar
- 1 tablespoon hot chili paste (like sambal oelek)
- 1 1⁄2 tablespoons hot bean paste (also called hot bean sauce in areas)
- 1⁄2 teaspoon hot fire oil
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 teaspoons sesame oil
- 1 tablespoon cornstarch
- Heat oil in wok over medium high heat; add garlic, ginger, and chiles and cook until very fragrant; add chicken and stir-fry until chicken is cooked through, remove from wok.
- Add a small amount of oil to wok and swirl; add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off (too much will make sauce watery at end but you can add more cornstarch mixed with water to thicken up); cook until broccoli and cabbage are crisp-tender.
- Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds.
- Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened; add cilantro and mix well.
- Serve with hot steamed rice or noodles.
this was such a wonderful dish, i added snow peas and sesame oil(im addicted to sesame oil) my complaments to the cheif
Sue, this is a great recipe. I have never eaten wongbok cooked before this and it was easy once the prep was done. I marinaded the chicken for around an hour and used far less chillis than you. I used three birdseye ones (seeds and all) and it was fine for our taste. I also left of the cayenne, and hot chili oil and coriander. We had this over udon noodles and it really is the most brilliant green colour.
One of the best dishes I have ever made exclaimed my wife! I had to use jalapenos instead of thai chilles. I also could not find hot bean paste at more local store. The different flavors of all the items come through real well despite the heat. It did not seem to be too hot, although I like hot food so it is probably best for you to control the heat as you see fit. Very well done receipe, thank you! p.s. I told my wife I am going to make it with turkey next time. My reasoning being that a turkey is much more dragon like, big wings and ugly.