Enjoyed this last night for dinner. Delicious, healthym & interesting way to use the last of this spring's asparagus.
Breezy Chicken Asparagus with Oyster/Black Bean Sauce
2 boneless skinless chicken breast pieces or tenders (about a pound or so), sliced & cut into bitesized pieces
1 bunch fresh asparagus (about a pound or so), tough ends trimmed & cut into 2" pieces
2 stalks of Bok Choy, ends trimmed, cut into 1" pieces
2" piece of fresh Ginger, peeled & minced
3 large or 6 small cloves of garlic, peeled & chopped
3 tablespoons Chinese salted/preserved/fermented black beans
2 tablespoons oyster sauce
3 tablespoons dry sherry
1 teaspoon oriental chile paste/sauce
8 fresh shitake mushrooms, stemmed & quartered
1 tablespoon cornstarch dissolved in 1 tablespoon dry sherry & one tablespoon water (optional)
3 tablespoons or so Peanut or vegetable oil for stirfrying
Cooked Jasmine Rice for serving.
Soak preserved black beans in hot tap water to cover & let sit for 15 minutes. Drain beans, add garlic, & mash together with a fork to make a rough paste. Add sherry, oyster sauce, & chile paste & stir.
Bring a pot of water large enough to hold asparagus pieces to a boil & add all asparagus pieces except for the tips. Boil for 2 minutes, then add tips & boil for another minute. Drain.
Make rice according to package directions.
Heat wok (or large frying/saute pan) until drop of water sizzles. Add oil & swirl.
Add Bok Choy & ginger & stirfry for 1 minute. Add chicken pieces & continue stirfrying until chicken is just about cooked thru. Add mushrooms & stirfry for another minute. Add blanched asparagus & bean paste mixture & stir for another minute. If sauce isnâ€™t think enough, add dissolved cornstarch mixture & continue stirring until thickened.
Serve over Jasmine Rice.