Recipe requests
My cousin Juliet Ong wrote:
Give us some recipes, Ida. How about start with the latest: asparagus. I love them whatever the color but have not eaten the white ones since my mum taught me how to present dainty white asparagus rolls for Tea
Here you are Juliet, a delicious recipe for chicken and asparagus stir fry.
Enjoy!
If anyone has a recipe they would like to see on this website, why not send me a message and I will try to source it.
Chicken and asparagus stir fry
Serves 4
600 g chicken breast or thigh fillets, cut into strips
500g fresh Hokkien noodles
2 tbsp oil (see Tip)
1 carrot, cut into sticks
1 red capsicum, cut into sticks
2 bunches asparagus, woody ends removed, sliced into 3
1-2 small fresh red chillies, sliced finely
2-3 garlic cloves, peeled and chopped
2 tsp Chinese rice wine or sweet sherry
2 tbsp sweet chilli sauce
2 tbsp oyster sauce
1/2 cup roasted cashews
1 tsp sesame oil
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Marinate the chicken in 1 tbsp oyster sauce and rice wine for at least 20 mins.
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Place the noodles in a heatproof bowl, cover with boiling water and stand for 1 minute. Drain and separate the noodles. Set aside.
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Heat a wok over a medium-high heat, add 3 tsp of the oil and stir-fry half the chicken until cooked through. Remove from wok and set aside. Repeat using another 3 tsp of the oil and remaining chicken. Set chicken aside.
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Add the remaining oil to the wok, heat, lower flame medium-high and add the chopped garlic.
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Stir fry until fragrant, add carrot and stir-for fry for 1-2 minutes. Add the capsicum, asparagus and chillies and stir-fry for 2-3 minutes.
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Add the reserved chicken, sweet chilli sauce, oyster sauce, sesame oil and noodles and stir-fry for 1- 2 minutes or until heated through.
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Scatter with roasted cashews and serve at once.
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Recipe has been tested, tasted and declared delicious!
Tips:
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Peanut oil is tasty, but use an alternative if cooking for someone with nut allergy eg olive, sunflower seed or grape seed oil.
1 bunch asparagus = approximately 200g.
