This chicken and asparagus stir-fry recipe was submitted by Doug, who writes that it goes incredibly nicely with potstickers and Thai rice. Thai chili paste and fish sauce are accessible in Asian marketplaces or shops that market elements employed in Southeast Asian cooking.
More Asparagus Recipes:
Asparagus Salad
Stir-fry Asparagus
Prep Time: 15 minutes
Cook Time: ten minutes
Total Time: 25 minutesIngredients:
•1 tsp Thai red-colored chile paste*
•1 tsp fish sauce*
•1 tablespoon dark bean sauce
•1 tablespoon oyster sauce
•1/4 cup chicken stock
•6 ounces chicken breast, minimize into one inch pieces
•Cornstarch, as needed
•2 cloves garlic, minced
•1 chunk of ginger (about 1-inch thick), peeled & minced
•1 - two Serrano peppers, seeds eliminated and minced, scrub arms thoroughly
•8 ounces asparagus, trimmed and minimize into one inch pieces (reserve tips)
•1 method red-colored bell pepper, seeded and sliced into pieces the identical size
•2 scallions (green onions, spring onions), chopped into 1-inch pieces
•Sesame oil, to taste
•Peanut essential oil for deep-frying and stir-frying
Preparation:
Mix the red-colored chile paste in using the fish sauce, dark bean sauce, oyster sauce, and chicken stock. arranged aside.
Dredge chicken pieces in corn starch, and deep fry in the little quantity of peanut oil, eliminate when brown, and arranged aside. fit garlic, ginger, and Serrano peppers in the clear wok, in the little quantity of peanut oil, and cook till fragrant. include the asparagus pieces, saving recommendations for later.
Stir fry and include the red-colored pepper. carry on to stir fry, then include the chile paste, bean sauce, and oyster sauce mixture. include the cooked chicken and cook for about one minute, then include the reserved asparagus tips.
If desired, include one teaspoon cornstarch mixed in one teaspoon drinking water to thicken mixture. include the scallions, sprinkle with sesame oil, and serve. Serves three to four as component of the multicourse meal.
Add the scallions, sprinkle with sesame oil, and serve.
*Thai chili paste and fish sauce are accessible in Asian marketplaces or shops that market elements employed in Southeast Asian cooking.
More Asparagus Recipes:
Asparagus Salad
Stir-fry Asparagus
Prep Time: 15 minutes
Cook Time: ten minutes
Total Time: 25 minutesIngredients:
•1 tsp Thai red-colored chile paste*
•1 tsp fish sauce*
•1 tablespoon dark bean sauce
•1 tablespoon oyster sauce
•1/4 cup chicken stock
•6 ounces chicken breast, minimize into one inch pieces
•Cornstarch, as needed
•2 cloves garlic, minced
•1 chunk of ginger (about 1-inch thick), peeled & minced
•1 - two Serrano peppers, seeds eliminated and minced, scrub arms thoroughly
•8 ounces asparagus, trimmed and minimize into one inch pieces (reserve tips)
•1 method red-colored bell pepper, seeded and sliced into pieces the identical size
•2 scallions (green onions, spring onions), chopped into 1-inch pieces
•Sesame oil, to taste
•Peanut essential oil for deep-frying and stir-frying
Preparation:
Mix the red-colored chile paste in using the fish sauce, dark bean sauce, oyster sauce, and chicken stock. arranged aside.
Dredge chicken pieces in corn starch, and deep fry in the little quantity of peanut oil, eliminate when brown, and arranged aside. fit garlic, ginger, and Serrano peppers in the clear wok, in the little quantity of peanut oil, and cook till fragrant. include the asparagus pieces, saving recommendations for later.
Stir fry and include the red-colored pepper. carry on to stir fry, then include the chile paste, bean sauce, and oyster sauce mixture. include the cooked chicken and cook for about one minute, then include the reserved asparagus tips.
If desired, include one teaspoon cornstarch mixed in one teaspoon drinking water to thicken mixture. include the scallions, sprinkle with sesame oil, and serve. Serves three to four as component of the multicourse meal.
Add the scallions, sprinkle with sesame oil, and serve.
*Thai chili paste and fish sauce are accessible in Asian marketplaces or shops that market elements employed in Southeast Asian cooking.
No comments:
Post a Comment