this one. I wondered if you made it and had any comments. I'm trying to decide between this one and one from Grace Young...unless more possibilities pop up. I'm working with no fresh herbs right now (jack rabbits and deer in the back yard), which limits my choices.
* Exported for MasterCook 4 by Living Cookbook *
Asparagus & Cashew Chicken Stir-Fry
Recipe By : Closet Cooking
Serving Size : 4 Preparation Time:
Categories : Asian Chicken
Nuts Stir-Fry
Stir-Fry Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1 lb chicken breast (cut into bite sized pieces)1 tsp grated garlic
1 tsp grated ginger
1 Tbs soy sauce
1 Tbs Shao Xing Chinese cooking wine (or cooking sherry)
1 tsp cornstarch
1 Tbs oil
1 Tbs oil
1 lb asparagus (cleaned, trimmed and cut into
-- bite sized pieces)
2 green onions, sliced
1 tsp grated garlic
1 tsp grated ginger
1/4 tsp red pepper flakes
1/2 cup chicken stock
1 Tbs cornstarch
1 Tbs soy sauce
1 tsp sesame oil
1 handful toasted cashews
1. Marinate the chicken in the garlic, ginger, soy sauce, Shao Xing and corn
starch at room temperature for 15 minutes.
2. Heat the oil in a pan.
3. Add the chicken and sauté until just cooked, about 3 minutes and set
aside.
4. Heat the oil in a pan.
5. Add the asparagus, the white parts of the green onions, garlic, ginger
and red pepper flakes and sauté for 3 minutes.
6. Mix the corn starch into the stock and add it to the asparagus along with
the soy sauce.
7. Add the chicken and simmer until the sauce thickens, a few minutes.
8. Remove from heat and mix in the sesame oil.
9. Serve over brown rice and garnish with cashews and the green parts of the
green onions.
Recipe Source: Closet Cooking by way of Meryl/eat.at
- - - - - - - - - - - - - - - - - -
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=120872
* Exported for MasterCook 4 by Living Cookbook *
Asparagus & Cashew Chicken Stir-Fry
Recipe By : Closet Cooking
Serving Size : 4 Preparation Time:
Categories : Asian Chicken
Nuts Stir-Fry
Stir-Fry Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1 lb chicken breast (cut into bite sized pieces)1 tsp grated garlic
1 tsp grated ginger
1 Tbs soy sauce
1 Tbs Shao Xing Chinese cooking wine (or cooking sherry)
1 tsp cornstarch
1 Tbs oil
1 Tbs oil
1 lb asparagus (cleaned, trimmed and cut into
-- bite sized pieces)
2 green onions, sliced
1 tsp grated garlic
1 tsp grated ginger
1/4 tsp red pepper flakes
1/2 cup chicken stock
1 Tbs cornstarch
1 Tbs soy sauce
1 tsp sesame oil
1 handful toasted cashews
1. Marinate the chicken in the garlic, ginger, soy sauce, Shao Xing and corn
starch at room temperature for 15 minutes.
2. Heat the oil in a pan.
3. Add the chicken and sauté until just cooked, about 3 minutes and set
aside.
4. Heat the oil in a pan.
5. Add the asparagus, the white parts of the green onions, garlic, ginger
and red pepper flakes and sauté for 3 minutes.
6. Mix the corn starch into the stock and add it to the asparagus along with
the soy sauce.
7. Add the chicken and simmer until the sauce thickens, a few minutes.
8. Remove from heat and mix in the sesame oil.
9. Serve over brown rice and garnish with cashews and the green parts of the
green onions.
Recipe Source: Closet Cooking by way of Meryl/eat.at
- - - - - - - - - - - - - - - - - -
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=120872