Chicken With Asparagus
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Asparagus||1 Pound, cut diagonally into 0.5 inch slices (discard tough, white portions)|
|Chicken breasts||4 , boned, skinned, and cut into 0.75 inch cube|
|Dry sherry||1 Tablespoon|
|Black bean sauce||2 Tablespoon|
|Cornstarch||1 Tablespoon, mixed with 0.5 cup cold chicken broth|
|Chicken broth||1⁄2 Cup (8 tbs), cold|
Heat oil in the wok and brown the garlic to flavor the oil.
Remove and discard the garlic.
Stirfry asparagus 2 to 3 minutes.
Stirfry chicken 3 to 4 minutes, until done.
Return the asparagus.
Combine the sherry, bean sauce, cornstarch mixture, and salt.
Add to the chicken and asparagus and heat until sauce thickens.
Serve at once with rice or noodles.