Summary

Ingredients

• 500 g beans, reen
• salt
• 50 g shiitake mushroom (s), fresh
• 2 shallot (s)
• 2 cloves garlic)
• 0.5 teaspoon ½ ginger, fresh, peeled, very finely diced
• Chilli pepper (s) without seeds, amount depending on heat and taste, very finely diced
• Oil for frying
• 3 tablespoon soy sauce
• 2 tablespoon rice wine, alternatively sherry, dry
• some sugar
• 100 ml chicken broth or vegetable broth
• 250 g chicken breast fillet (s) without skin and bones
• some cornstarch

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Instructions

1. Wash and clean the beans, cut into bite-sized pieces and cook in salted boiling water for five minutes. Drain, drain well.
2. Clean the mushrooms, remove the stalk. Cut the hat into strips. Peel and finely dice shallots and garlic.
3. Cut the chicken breast fillet into narrow strips, turn in the cornstarch.
4. Heat the oil in a pan, fry the beans over a medium heat while stirring for about four minutes. Add shiitake mushrooms and shallots and fry, then add garlic, ginger and chilli and sauté. Season with soy sauce, rice wine and sugar and deglaze with broth.
5. At the same time, fry the chicken breast strips in a little oil in a second pan until golden brown. Without the fat, add to the vegetables, let it steep briefly and season to taste before serving.