Fried green beans with shiitake mushrooms and chicken

Ingredients for 2 servings:

• 500 g green beans
• Salt
• 50 g shiitake mushroom(s), fresh
• 2 shallots
• 2 garlic cloves
• ½ tsp ginger, fresh, peeled, very finely diced
• Chili pepper(s) without seeds, quantity according to spiciness and taste, very finely diced
• Oil for frying
• 3 tbsp soy sauce
• 2 tbsp 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

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Asian spiced

Wash and trim the beans, cut into bite-sized pieces, and cook in boiling salted water for five minutes. Drain and let drain well. Clean the mushrooms and remove the stems. Cut the caps into strips. Peel and finely dice the shallots and garlic. Cut the chicken breast fillet into thin strips and toss in the cornstarch. Heat the oil in a pan and fry the beans over medium heat, stirring, for about four minutes. Add the shiitake mushrooms and shallots and fry, then add the garlic, ginger, and chili and sauté. Season with soy sauce, rice wine, and sugar, and deglaze with stock. Meanwhile, in a second pan, fry the chicken breast strips in a little oil until golden brown. Add the fat to the vegetables, let it simmer briefly, and season to taste before serving.