Serves: 4
Total Calories: 283
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.)
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken And Asparagus recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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