1 ½ tsp. salt, divided
2 tsp. sugar, divided
1 ½ lbs. asparagus, trimmed and cut diagonally into 2 inch pieces
2 tsp. sugar, divided
1 ½ lbs. asparagus, trimmed and cut diagonally into 2 inch pieces
1 tsp. soy sauce
2 green onions, sliced
1 ½ T. black bean sauce with garlic (found in Asian food section)
1 ½ T. black bean sauce with garlic (found in Asian food section)
1 ½ T. cold water
¾ T. cornstarch
3 T. olive oil
Add green onions, 1 tsp. salt, 1 tsp. sugar and soy sauce to chicken and set aside. Heat large frying pan and add 2 T. oil. Stir fry chicken 5 minutes. Set aside. Reheat pan and add remaining oil, black sauce and asparagus. Stir fry 2 minutes. Add remaining salt, sugar and ¾ cup water. Cover and cook until asparagus starts to become soft. Add chicken and bring to a boil. Thicken with mixture of cold water and cornstarch and cook 1 more minute. Serve over rice. Is also great with other fresh vegies.
3 T. olive oil
Add green onions, 1 tsp. salt, 1 tsp. sugar and soy sauce to chicken and set aside. Heat large frying pan and add 2 T. oil. Stir fry chicken 5 minutes. Set aside. Reheat pan and add remaining oil, black sauce and asparagus. Stir fry 2 minutes. Add remaining salt, sugar and ¾ cup water. Cover and cook until asparagus starts to become soft. Add chicken and bring to a boil. Thicken with mixture of cold water and cornstarch and cook 1 more minute. Serve over rice. Is also great with other fresh vegies.
