This classic Chinese stir-fry, known as Fun See, combines tender slices of chicken with delicate clear bean threads (vermicelli) and a colorful array of crisp vegetables. The dish is tossed in a savory blend of dark and light soy sauces, creating a glossy, aromatic coating that clings to every strand. Bamboo shoots, Chinese cabbage, and bean sprouts add satisfying texture, while black mushrooms provide an earthy depth of flavor. It’s a quick, home-style meal that balances protein and vegetables perfectly, ideal for busy weeknights or as a hearty side dish. The technique relies on high-heat stir-frying to maintain the crunch of the veggies and the tenderness of the chicken.
Fun See Chicken
Description
This classic Chinese stir-fry, known as Fun See, combines tender slices of chicken with delicate clear bean threads (vermicelli) and a colorful array of crisp vegetables. The dish is tossed in a savory blend of dark and light soy sauces, creating a glossy, aromatic coating that clings to every strand. Bamboo shoots, Chinese cabbage, and bean sprouts add satisfying texture, while black mushrooms provide an earthy depth of flavor. It’s a quick, home-style meal that balances protein and vegetables perfectly, ideal for busy weeknights or as a hearty side dish.Ingredients
Directions
-
Soak bean threads in cold water for 20 minutes, then drain. You should have about 2 cups of softened noodles.
-
Slice the chicken breast or thigh meat into thin strips.
-
In a small bowl, combine 1/2 teaspoon vegetable oil, cornstarch, dark Chinese soy sauce, and light Chinese soy sauce.
-
Add the sliced chicken to the marinade and let it stand for 20 minutes to tenderize and flavor.
-
Heat a wok or large skillet over high heat. Add 3 tablespoons vegetable oil to coat the bottom.
-
Rub the inside surface of the hot pan with the crushed garlic clove to infuse oil with flavor, then discard the garlic.
-
Add the marinated chicken along with any remaining marinade to the wok. Stir-fry over high heat for 3 minutes until chicken is cooked through.
-
Add the sliced black mushrooms and stir-fry for 1 minute.
-
Add the sliced Chinese cabbage and stir-fry for 2 minutes.
-
Add the bamboo shoots and stir-fry for 1 minute.
-
Add the bean sprouts and stir-fry for 1 minute.
-
Pour in 2 cups of water, cover the wok, and bring to a boil.
-
Remove the lid, add the drained bean threads, and stir well to combine with the vegetables and chicken.
-
Cover and cook for 1 minute to allow noodles to absorb flavors.
-
Remove the lid, add the Chinese pea pods, and stir-fry for 1 minute.
-
Quickly stir in the sugar, if using, and immediately remove from heat.
-
Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 284.4kcal
- % Daily Value *
- Total Fat 19.3g30%
- Saturated Fat 3.8g19%
- Cholesterol 53.4mg18%
- Sodium 337.1mg15%
- Total Carbohydrate 7.8g3%
- Dietary Fiber 2.7g11%
- Sugars 3.3g
- Protein 18.4g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If Fun See bean threads are unavailable, clear rice vermicelli is an excellent substitute.
Ensure chicken is sliced thinly against the grain for maximum tenderness.
Keep the heat high during stir-frying to maintain the crisp texture of the vegetables and prevent the noodles from becoming mushy.
