Asparagus Chicken With Black Bean Sauce Recipe
Ingredients
1 teaspoon each cornstarch and soy sauce
2 teaspoons dry sherry
1 teaspoon water
1 pound chicken breasts, skinned, boned, and cut in bite-size pieces
3 1/2 tablespoons salad oil
Cooking sauce
1 pound asparagus
2 teaspoons fermented black beans,rinsed, drained, and finely chopped
1 large clove garlic, minced
1 medium-size onion, cut in wedges with layers separated
2 tablespoons water
Directions
In a bowl, combine cornstarch, soy, sherry, and the 1 teaspoon water.
Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Wash asparagus and break off tough ends; cut in 1/2 inch slanting slices.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add black beans and garlic; stironce.
Add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan.
Add the remaining 1 tablespoon oil to pan.
When oil is hot, add asparagus and onion and stir-fry for 30 seconds.
Add the 2 tablespoons water, cover, and cook, stirring occasionally, until crisp-tender
Return chicken to pan.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Wash asparagus and break off tough ends; cut in 1/2 inch slanting slices.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add black beans and garlic; stironce.
Add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan.
Add the remaining 1 tablespoon oil to pan.
When oil is hot, add asparagus and onion and stir-fry for 30 seconds.
Add the 2 tablespoons water, cover, and cook, stirring occasionally, until crisp-tender
Return chicken to pan.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
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