chicken, asparagus & baby corn stir-fry

Stir-fries are easy to make, they can be ready in a flash & you can add almost anything to them. To make them you really just need the basics: A decent wok, a good heat source (gas is best), a good, sharp knife & a stir-fry spoon. The trick to a good stir-fry – apart from the obvious thing such as having all ingredients prepped before you start cooking, is to keep it simple. The best stir-fries focus on one or two sauces & two or three veggies; so don’t overdo it. Remember the old rule – less is more

chicken, asparagus & baby corn stir fry

This basic stir-fry is fairly typical of Cantonese-style stir-fries – lightly flavored with oyster & soy sauces, ginger, garlic & dry sherry. I’m easing my way into a version of the Paleo diet. Stir-fries are perfect for this way of eating, minus the rice of course. But I can’t do without my Asian sauces – that’s why I call it “a version of the Paleo diet” – The Paleovoni diet if you must. I’m going with my theory that early man cooked with Asian sauces & drank wine. You can get on your soap box all you want staunch Paleo followers & I’ll remind you that early man didn’t use a slow cooker or a Thermomix either so let’s not split hairs. If you are trying to get healthy & lose some weight, a stir-fry is a good method of cooking to add to your arsenal. 

chicken stir fry

chicken, asparagus & baby corn stir-fry
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
  1. MARINADE
  2. 3 tablespoons dry sherry (or shaohsing – Chinese cooking wine)
  3. 2 tablespoons cornstarch (cornflour)
  4. 1 tablespoon water
  5. pinch salt
  6. 1 lb (450g) skinless, boneless chicken thighs, thinly sliced
  7. STIR FRY
  8. 2 tablespoons oyster sauce
  9. 2 tablespoons soy sauce
  10. 2 tablespoons water
  11. 1 tablespoon honey
  12. 1/2 teaspoon sesame oil
  13. 1 tablespoon coconut (or vegetable) oil
  14. 2 inch (5cm) piece of ginger, peeled & chopped
  15. 4 cloves garlic, crushed
  16. 8 oz (226g) baby corn (fresh or canned, drained), chopped
  17. 1/2 lb (226g) asparagus, trimmed & thinly sliced diagonally
  18. 4 green onions, cut into 1-inch (2.5cm) pieces, plus 1/3 cup thinly sliced, extra
  19. 1/3 cup cashews
  1. To make the marinade: Combine dry sherry, cornstarch, water, salt & chicken in a medium bowl. Cover; chill 30 minutes.
  2. To make the stir-fry: Combine oyster sauce, soy sauce, water, honey & oil in a small bowl; set aside.
  3. Heat oil in large wok or deep frying pan over medium-high heat. Stir-fry chicken in two batches until browned & cooked. Return all chicken to wok.
  4. Add ginger & garlic. Cook 1 to 2 minutes or until fragrant.
  5. Stir oyster sauce mixture & add to chicken. Stir-fry 2 minutes or until hot & chicken is coated & cooked.
  6. Add baby corn & stir fry for about 2 minutes or until tender.
  7. Add asparagus & green onion pieces. Stir fry for about 1 minute or until asparagus is bright green.
  8. Spoon stir-fry into heated bowl. Sprinkle with thinly sliced green onion & cashews.
Adapted from Kylie Kwong - Simple Chinese Cooking
Adapted from Kylie Kwong - Simple Chinese Cooking
The Fresh Aussie http://thefreshaussie.com/

 

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