This must be asparagus season because our local Sprout market is selling very young and tender stalks of asparagus. Since it is my family’s favorite vegetable, I bought 2 pounds of asparagus for tonight’s dinner. The fresh and tender asparagus inspired this quick and simple dish: stir-fry asparagus with garlic and garnish with chicken bits.
I am going to try some thing new in writing this recipe. It will not be the typical list of ingredients and directions. I am going to write it the Mark Bittman’s Kitchen Express style – in paragraph format. So it is important to read through the whole recipe before cooking.
Here is the recipe:
To make chicken bits, cut a medium-size chicken breast into small cubes, marinate with garlic powder, and set aside. Place a wok or pan over a medium-high heat, add in 2 tablespoons of cooking oil. Cook the oil for 1/2 minutes and then add in the chicken cubes. Season with some more garlic powder, several dashes of Worcestershire sauce, and several dashes of mirin cooking wine if you have any. Keep moving the chicken around in the wok to avoid burning. Once chicken is cooked (no pink juice) about 5 – 8 minutes, remove from wok and set aside.
Select 2 pounds of young tender stalks of asparagus. Cut off about 1/2 inch from the bottom. Wash, cut the stalks into 3 equal parts, and set aside to drain. Meanwhile, add about a tablespoon of cooking oil (of choice) into a wok or pan and place it over a medium-high heat. Once the temperature of the wok warm up a little, add in the asparagus and quickly stir it around with a spatula. Now add 3 cloves of minced fresh garlic to the wok of asparagus. Keep tossing the vegetables constantly for 2 more minutes. Turn off the heat. Season with salt. Another couple of toss to mix the salt evenly into asparagus. The cooking time is about 3 -4 minutes so the asparagus will keep its crunchiness and not over cooked. Plate the asparagus, garnish with chicken bits, and serve with rice or your favorite grains.
Well, what do you think of this format? Easy to follow?
Thanks for reading and happy cooking!