Prep 25 mins
Cook 10 mins
Another recipe from Sunset's Chinese Cookbook. A lovely combo of flavors. Over the years we have changed the recipe to suit our tastes. Love it, love it, love it! Oh, by the way, you can also make this using beef or shrimp.
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 2 teaspoons dry sherry
- 1 teaspoon water
- 1 lb chicken breast, skinned, boned and cut in bite size pieces
- 3 1⁄2 tablespoons salad oil
- 1 lb asparagus
- 1 tablespoon fermented black beans with garlic
- 1 tablespoon ginger, grated
- 1 medium onion, cut in wedges horizontally with layers separated
- 2 tablespoons water
- 1⁄2 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1⁄2 teaspoon sugar
- 1⁄2 cup chicken broth or 1⁄2 cup water
- 1⁄2-1 teaspoon chili oil
- 1⁄2 tablespoon white vinegar
- In a bowl, combine cornstarch, soy sauce, dry sherry and water. Add chicken and stir to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to marinate.
- Prepare cooking sauce and set aside. Wash asparagus and break off tough ends; cut in 1/2" slanting slices.
- Heat a wok over high heat. When pan is hot, add 2 tbs of the oil. When oil begins to heat, add black bean w/garlic and ginger; stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.
- Add the remaining 1 tbs oil to pan. When oil is hot, add asaragus and onion and stir-fry for 30 seconds. Add the 2 tbs water, cover and cook stirring occasionally, until crisp-tender (about 2 minutes). Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
We discovered this ages ago and I'm glad that someone put this on the Zaar. We've made one major change however by subbing 14 to16 oz of extra-firm tofu for the chicken and a vegetable broth for the water. We also add some red pepper flakes to the oil in the wok before adding the black beans and other seasonings. And we also use 2-3 Tbsp. of the plain, chopped fermented black beans.