2 pounds Chinese long beans, cut into 3 inch pieces 2 pounds boneless, skinless chicken thigh or breast meat, sliced 1 medium onion, sliced 5 cloves garlic, mashed 1 piece (3" size) ginger, sliced into "coins" 1 cup crimini mushrooms, sliced 2 teaspoons light soy sauce 2 tablespoons dark soy sauce 2 tablespoons oyster sauce 2 teaspoons sesame oil, divided 1 tablespoon salted black beans, rinsed and mashed 1 cup chicken stock 2 teaspoons cornstarch, dissolved in 2 tablespoons warm water 2 tablespoons vegetable oil white pepper coarse salt
Season chicken with half of the sesame oil, salt, white pepper, and half of the light soy sauce. Stir, cover and marinate for one hour in the refrigerator.
Heat a wok over high heat. Add vegetable oil until slightly smoking. Add chicken and cook, browning well. Remove from wok. Add onion, garlic, ginger and mushrooms, stir frying for 30 seconds. Add black beans and long beans. Stir fry for one minute. Add remaining light soy sauce, dark soy and oyster sauces. Stir to coat well and cook one minute. Add chicken back to wok and toss to combine.
Add chicken stock and bring to a boil. Add cornstarch mixture to boiling wok and stir until thickened. Check beans; they should be fork tender. Cover and cook until just done, but not overcooked.
Check seasonings and drizzle with remaining sesame oil. Serve immediately with white rice.
Made this recipe after having this dish at a local Chinese restaurant. Prep everything ahead of time. Serve with Jasmine rice. The sauce really pulls it all together! You can purchase ingredients at Asian grocer. My family & friends love this dish. Definitely will be making it again!