My cousin Juliet Ong wrote:
Give us some recipes, Ida. How about start with the latest: asparagus. I love them whatever the color but have not eaten the white ones since my mum taught me how to present dainty white asparagus rolls for Tea
Here you are Juliet, a delicious recipe for chicken and asparagus stir fry.
If anyone has a recipe they would like to see on this website, why not send me a message and I will try to source it.
Chicken and asparagus stir fry
600 g chicken breast or thigh fillets, cut into strips
500g fresh Hokkien noodles
2 tbsp oil (see Tip)
1 carrot, cut into sticks
1 red capsicum, cut into sticks
2 bunches asparagus, woody ends removed, sliced into 3
1-2 small fresh red chillies, sliced finely
2-3 garlic cloves, peeled and chopped
2 tsp Chinese rice wine or sweet sherry
2 tbsp sweet chilli sauce
2 tbsp oyster sauce
1/2 cup roasted cashews
1 tsp sesame oil
Marinate the chicken in 1 tbsp oyster sauce and rice wine for at least 20 mins.
Place the noodles in a heatproof bowl, cover with boiling water and stand for 1 minute. Drain and separate the noodles. Set aside.
Heat a wok over a medium-high heat, add 3 tsp of the oil and stir-fry half the chicken until cooked through. Remove from wok and set aside. Repeat using another 3 tsp of the oil and remaining chicken. Set chicken aside.
Add the remaining oil to the wok, heat, lower flame medium-high and add the chopped garlic.
Stir fry until fragrant, add carrot and stir-for fry for 1-2 minutes. Add the capsicum, asparagus and chillies and stir-fry for 2-3 minutes.
Add the reserved chicken, sweet chilli sauce, oyster sauce, sesame oil and noodles and stir-fry for 1- 2 minutes or until heated through.
Scatter with roasted cashews and serve at once.
Recipe has been tested, tasted and declared delicious!
Peanut oil is tasty, but use an alternative if cooking for someone with nut allergy eg olive, sunflower seed or grape seed oil.
1 bunch asparagus = approximately 200g.