Stir-Fried Chicken and Asparagus

Categories: Poultry

Serves: 4 Servings

Ingredients:

1 tb Fermented black beans
1 Chicken breast
1 lb Asparagus
1 Clove garlic
1 tb Soy sauce
1 tb Cornstarch
2 tb Water
1 1/2 tb Oil
1/2 ts Salt
1 1/2 tb Oil
1/2 c Stock
1/2 ts Sugar

Instructions:
1. Soak fermented black beans.

2. Skin and bone chicken; then dice. Cut asparagus stalks diagonally in
1/2-inch sections and discard tough white ends.

3. Mince garlic and mash with soaked black beans; then stir in soy sauce.

4. Blend cornstarch and cold water to a paste.

5. Heat oil. Add salt, then chicken and stir-fry until it loses its
pinkness. Remove from pan.

6. Heat remaining oil. Add black bean mixture and stir-fry a few times.
Then add asparagus and stir-fry 1 minute more.

7. Stir in stock and sugar and heat quickly. Return chicken and cook,
covered, 2 minutes over medium heat.

8. Stir in cornstarch paste to thicken. Serve at once.

NOTE: If the asparagus is not tender, slice as above and parboil. (Do not
parboil tips.)

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Previous: Stir-Fried Chicken and Apples | Next: Stir-Fried Chicken and Bamboo Shoots