Martin Yan of 'Yan Can Cook' fame would be proud of me. This is a dish I make often in our house, especially at this time of the year, when local asparagus is abundant. Asparagus is one of my favorite vegetables and makes it into my market bag every week, sometimes twice a week.
Tonight was A's soccer class. Hubby takes A to soccer class. Its the father-son bonding thing. Nowadays, R wants to tag along too, so Dad takes both boys with him. Which means I have an hour and a half to myself. Cool! I was pondering as to what dinner would be today. Chinese sounded good.
This is an extremely simple yet very satisfying dish. Here is a list of store-bought helpers you will need.
If you would like to give it a try here goes:
1. I used 2 large boneless skinless organic chicken breasts. Slice thin against the grain. Add to a glass bowl and mix with 1tbsp soy sauce, 1 tsp sesame oil, and 1 heaping tbsp corn starch. Set aside.
2. Trim 2 lbs asparagus stalks and break into 2 inch (approx) pieces. As you can see aesthetics deserted me today. I was gazing out at the lovely rhododendron blooms in the backyard while my fingers were busy snapping the asparagus. Oh well! That was worth it.
3. Slice 1/2 an onion, 2 stalks celery and chop 3 cloves garlic (If not for the kids, I'd certainly use some sliced jalapeno peppers too). Heat a wok over high heat with 1 tsp canola oil. Add the onion and celery. Stir fry till brown spots appear. Add garlic, stir and add in chicken. Stir quickly till chicken is no longer pink on the outside. Add the asparagus, stir fry a few minutes.
4. Add in 3 tbsp black bean sauce along with 1/2 cup water. Cover the wok and cook about 3 - 5 minutes more. Asparagus should be crisp-tender and chicken should be cooked through. The cornstarch on the chicken should be sufficient to thicken the sauce. If too thin, add some more cornstarch slurry (cornstarch + cold water); if too thick add some water.
5. Serve over brown rice. Bon Appetit!