CHICKEN & ASPARAGUS STIR-FRY
This chicken and asparagus stir-fry recipe is a healthy dish that's easy and fast to put together. Asparagus is in season right now, so it's the perfect time to try this recipe out!
Provided by Sarah
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
- Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
- Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
- Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
- Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
- Taste for seasoning and add additional salt to taste if needed. Serve over rice.
Nutrition Facts : Calories 212 kcal, Carbohydrate 7 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN, ASPARAGUS, AND BROCCOLI STIR-FRY
Provided by George Hendrix
Categories Chicken Onion Poultry Vegetable Stir-Fry Kid-Friendly Quick & Easy Dinner Lunch Asparagus Broccoli Sesame Bon Appétit Colorado Dairy Free Peanut Free Tree Nut Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add asparagus, broccoli, and 4 tablespoons broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.
- Add remaining 1 tablespoon oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables, and remaining 2 tablespoons broth. Toss until heated through and sauce coats evenly, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
GRILLED GLAZED STEAK AND ASPARAGUS
Provided by Ian Knauer
Categories Low Carb Kid-Friendly Backyard BBQ Dinner Steak Asparagus Spring Summer Grill Grill/Barbecue Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
- Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
- Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.
STIR-FRIED CHICKEN WITH ASPARAGUS
The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
- Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.
Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams
STIR-FRY ASPARAGUS WITH SHRIMP
Asparagus with shrimp stir-fry. Easy and healthy Chinese asparagus dish with brown sauce. Make it in less than 30 minutes.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Cut 1-inch off the bottom stems of the asparagus. You may peel the skin of the stems with a peeler (optional step). Rinse the asparagus with water and drain the water dry. Mix the Sauce ingredients and set aside.
- Heat up a wok and add the cooking oil until it's hot. Add ginger, stir-fry until light brown or aromatic. Add shrimp, mushroom, carrot and do a few quick stirs until the shrimp becomes half-cooked.
- Add the asparagusinto the wok and stir quickly. Transfer the Sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the asparagus should be nicely cooked.
- Dish out and serve immediately with steamed white rice.
Nutrition Facts : Calories 200 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 393 milligrams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SAVORY ASPARAGUS SPRING ROLLS
Steps:
- Bring a medium pan of water to a boil. Blanch the asparagus until crisp-tender, 1 to 3 minutes depending on the thickness of the asparagus. Plunge the asparagus into ice water to stop the cooking. Drain and pat dry. Cut each asparagus in half so that you have 2 pieces about 3 inches each.
- For the stalk halves of the asparagus: Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with oyster sauce. Lay a piece of the stalk-half of asparagus across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put the rolls onto a plate seam-side down while making the remaining rolls.
- For the spear end of the asparagus: Place a spring roll wrapper on a flat surface with square to you. Lightly brush the middle of the wrapper with oyster sauce. Lay a piece of asparagus with the tip overhanging the edge away from you. Fold up the bottom toward the center. Fold in one side of the wrapper toward the middle and then roll up. Use cornstarch mixture along the edge of the wrapper as a paste to help seal. Put onto a plate seam-side down while preparing the remaining rolls.
- Heat a small skillet over medium-high heat and add some of the vegetable oil. Add the rolls a few at a time and shallow fry, turning as they become golden brown; do not fry too many at one time and overcrowd the skillet. Once golden, remove from the skillet and drain on paper towels.
- On a small plate, mix together the black and white sesame seeds. Brush the cooked rolls with a little honey, and then roll them in the sesame seeds and serve.
PORK MEDALLIONS WITH OYSTER MUSHROOM SAUCE
Provided by Metro
Time 13m
Yield 2
Number Of Ingredients 9
Steps:
- Trim tenderloin and cut into 6 pieces. Flatten meat between 2 sheets of plastic wrap.Melt a bit of butter and olive oil in a skillet and brown medallions 3-4 minutes per side.Remove meat. Add mushrooms to skillet and brown lightly.Add chopped shallot and cook 1 minute.Add white wine and reduce by half.Add stock and reduce to desired consistency.If sauce is too acidic, add a little sugar.Divide medallions between two plates, top with sauce and serve with coucous and green vegetables (broccoli, asparagus, green beans, etc.).
FRESH ASPARAGUS IN OYSTER SAUCE
A healthy and delicious method to serving asparagus as part of an asian meal. Use vegetarian oyster sauce for a vegan meal.
Provided by Wendys Kitchen
Categories Vegetable
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Leaving spears whole blanch asparagus for 1-2 minutes or you can microwave on high for 1 minute.
- In the meanwhile combine oyster, soy, vinegar and sugar in a saucepan. Bring to the boil or alternatively heat in the microwave.
- Pour over asparagus and sprinkle with sesame seeds.
- Serve.
Nutrition Facts : Calories 63.1, Fat 1, SaturatedFat 0.2, Sodium 778.5, Carbohydrate 11, Fiber 3.9, Sugar 3.5, Protein 5.2
More about "asparagus with oyster sauce food"
SAUTEED ASPARAGUS WITH GARLIC AND OYSTER SAUCE - PICKLED …
From pickledplum.com
Cuisine ChineseTotal Time 10 minsCategory SideCalories 47 per serving
- When the oil is hot, add asparagus and saute, turning frequently, until the stalks are crisp-tender, about 4-5 minutes.
ASPARAGUS SHRIMP STIR-FRY RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (6)Total Time 40 minsServings 4-6Calories 154 per serving
- Snap off the root end of each asparagus stalk. Slice the asparagus into 2-in. pieces on the bias so the resulting points echo the tapered tips of the asparagus. Set aside.
- Make the cooking sauce: Mix together sugar, fish sauce, soy sauce, "oyster" sauce, and 1/2 tsp. oil in a small bowl.
- Heat a large heavy skillet or wok over high heat and pour in 3 tbsp. oil. Add garlic and fry, stirring vigorously, until the garlic is just beginning to brown, 10 to 15 seconds. Toss in shrimp and cook about 30 seconds. Add 1 tbsp. cooking sauce, toss to coat, and cook, stirring frequently, until shrimp are almost opaque all the way through, about 2 minutes. Scrape shrimp and seasonings into a bowl and set aside.
- Wipe pan clean and place back over high heat. Pour in remaining 2 tbsp. oil and add shallots. Cook, stirring vigorously, until shallots are slightly browned--30 to 60 seconds. Add asparagus, toss, and pour in remaining sauce mixture. Cook asparagus until almost tender but still a little crunchy, 3 to 5 minutes depending on their thickness. Add shrimp mixture and toss to warm through.
ASPARAGUS WITH OYSTER SAUCE | SHAPE
From shape.com
Servings 0.75Calories 60 per serving
- Heat oil over high heat in a large nonstick skillet. Add ginger and garlic; cook, stirring, until browned. Add asparagus and cook for 30 seconds.
- Add broth and cook, stirring occasionally, until asparagus are crisp-tender, about 3 to 5 minutes. Add oyster sauce and red pepper flakes; stir and cook until heated through, about 1 minute more. Remove from heat and serve immediately.
SAVORY ASPARAGUS SPRING ROLLS : RECIPES : COOKING CHANNEL ...
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PORK, ASPARAGUS AND BABY CORN STIR-FRY RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 mins
- Place the garlic, ginger, soy sauce, pepper and wine in a bowl and mix together well. Add all the pork and stir until it is well coated in the marinade.
- Heat a wok over high heat, add half the oils and swirl to coat the side of the wok. Add half the pork mixture and stir-fry for about 2 minutes, or until the pork changes colour. Remove the pork from the wok. Repeat with the remaining oils and pork mixture.
- Add the mushrooms, corn and asparagus to the wok and stir-fry for 2 minutes. Return the pork and any juices to the wok and stir in the oyster sauce. Cook, stirring, for another 2 minutes, or until it is evenly heated through. Divide among four plates and serve with rice.
ASPARAGUS SHRIMP STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 40 minsServings 4-6Calories 154 per serving
- Snap off the root end of each asparagus stalk. Slice the asparagus into 2-in. pieces on the bias so the resulting points echo the tapered tips of the asparagus. Set aside.
- Make the cooking sauce: Mix together sugar, fish sauce, soy sauce, "oyster" sauce, and 1/2 tsp. oil in a small bowl.
- Heat a large heavy skillet or wok over high heat and pour in 3 tbsp. oil. Add garlic and fry, stirring vigorously, until the garlic is just beginning to brown, 10 to 15 seconds. Toss in shrimp and cook about 30 seconds. Add 1 tbsp. cooking sauce, toss to coat, and cook, stirring frequently, until shrimp are almost opaque all the way through, about 2 minutes. Scrape shrimp and seasonings into a bowl and set aside.
- Wipe pan clean and place back over high heat. Pour in remaining 2 tbsp. oil and add shallots. Cook, stirring vigorously, until shallots are slightly browned--30 to 60 seconds. Add asparagus, toss, and pour in remaining sauce mixture. Cook asparagus until almost tender but still a little crunchy, 3 to 5 minutes depending on their thickness. Add shrimp mixture and toss to warm through.
CHICKEN, ASPARAGUS, AND BROCCOLI STIR-FRY ... - BON APPéTIT
From bonappetit.com
4.2/5 (51)Servings 4
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add asparagus, broccoli, and 4 tablespoons broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.
- Add remaining 1 tablespoon oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables, and remaining 2 tablespoons broth. Toss until heated through and sauce coats evenly, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.
SOFT-SHELL CRABS WITH OYSTER SAUCE AND WHITE ASPARAGUS ...
From foodandwine.com
Servings 4
- Preheat the oven to 300°. Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes, then drain thoroughly.
- In a large skillet, heat 1/2 inch of oil until shimmering. Season the crabs with salt and pepper and dredge in the cornstarch. Add 4 of the crabs to the skillet and fry over moderately high heat until very crunchy, about 4 minutes for the first side and 3 minutes for the second. Transfer to a heatproof plate and keep warm in the oven. Fry the remaining crabs, then keep them warm in the oven while making the sauce.
- In a large skillet, heat the 2 tablespoons of oil. Add the shallots and cook over moderately high heat until lightly browned, about 2 minutes. Add the wine and cook until reduced by about half, 2 to 3 minutes. Add the oyster sauce and simmer until slightly thickened, about 2 minutes. Add the asparagus and lime juice; toss to coat. Transfer the asparagus and sauce to 4 dinner plates. Top with the crabs and cilantro and serve at once.
BEEF IN OYSTER SAUCE TAKEAWAY STIR FRY - KRUMPLI
From krumpli.co.uk
Reviews 6Calories 552 per servingCategory Beef Recipes
ASPARAGUS AND SHIITAKE MUSHROOM RISOTTO - RISOTTO RECIPES
From delish.com
Servings 2Estimated Reading Time 2 minsCategory Dinner, RiceTotal Time 45 mins
- Add oil into a pan over a medium heat. Add chopped shallot and cook for 2-3 minutes until they are softened. Then add the crushed garlic and cook for another minute before adding sliced shiitake mushroom.
- Add arborio rice and turn up the heat. Keep stirring until the rice is incorporated evenly with the other ingredients. Cook for another 6 minutes, until the rice is lightly toasted with a golden colour.
- Add Oyster Sauce mix. Stir well and wait for most of the liquid to be absorbed before adding more water – it will take about 20 mins to cook the rice. Putting the lid on will help speed up this process.
ASPARAGUS BEEF - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (6)Total Time 25 minsCategory Chinese RecipesCalories 250 per serving
- Heat up a wok and add 1 tablespoon oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside.
- Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add the garlic and stir-fry until aromatic. Add the asparagus stir a few times before adding the beef back into the wok.
SOFT-SHELL CRABS & OYSTER SAUCE & WHITE ASPARAGUS RECIPE ...
From myrecipes.com
Servings 4
- Preheat the oven to 300°. Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes, then drain thoroughly.
- In a large skillet, heat 1/2 inch of oil until shimmering. Season the crabs with salt and pepper and dredge in the cornstarch. Add 4 of the crabs to the skillet and fry over moderately high heat until very crunchy, about 4 minutes for the first side and 3 minutes for the second. Transfer to a heatproof plate and keep warm in the oven. Fry the remaining crabs, then keep them warm in the oven while making the sauce.
- In a large skillet, heat the 2 tablespoons of oil. Add the shallots and cook over moderately high heat until lightly browned, about 2 minutes. Add the wine and cook until reduced by about half, 2 to 3 minutes. Add the oyster sauce and simmer until slightly thickened, about 2 minutes. Add the asparagus and lime juice; toss to coat. Transfer the asparagus and sauce to 4 dinner plates. Top with the crabs and cilantro and serve at once.
HOISIN ROASTED ASPARAGUS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (3)Total Time 15 minsCategory SideCalories 70 per serving
- Line a baking sheet with aluminum foil. Spread asparagus and drizzle with olive oil. Toss to coat well.
- Add hoisin sauce. Toss again to cover asparagus evenly with the sauce. Arrange asparagus so that the thicker stems are near the rim of the baking sheet. Leave some space between the asparagus spears, so they will crisp up, not become steamed.
- Bake for 5 minutes. The asparagus should be almost cooked through, but still a bit chewy. If you’re using thicker asparagus, you might need to add another minute or two. Toss again and return the tray to the oven. Turn on broiler and cook for another 2 minutes, or until the sauce is slightly caramelized. You should watch it closely after turning on the boiler. When the asparagus is done, transfer the it to a serving tray immediately so that it stops cooking.
SPRING ASPARAGUS AND SHRIMP STIR-FRY - VIET WORLD KITCHEN
From vietworldkitchen.com
Servings 4Estimated Reading Time 4 mins
- If you haven’t washed the asparagus, do so, then set aside to drain. For the seasoning sauce, in a small bowl stir together the sugar, fish sauce, soy sauce, oyster sauce, and 1/2 teaspoon of oil. Set near the stove.
- Heat a large wok or skillet over high heat. Swirl in 2 tablespoons of the oil. Add the garlic and stir-fry for about 15 seconds, until the garlic begins to brown a bit. Add the shrimp, cook about 30 seconds, then add 1 tablespoon of the seasoning sauce. Combine, stir, and cook for about 2 minutes, till the shrimp are nearly cooked through. Transfer to a bowl and set aside.
- Rinse or wipe the pan clean. Replace it on high heat, then add the remaining 2 tablespoons oil. Add the shallot, cook for nearly 1 minute, until a little browned. Dump in the asparagus, then pour in remaining seasoning sauce. Stir-fry the asparagus to a tender, slightly crunchy state, 3 to 5 minutes. Add back the shrimp mixture and cook to reheat. Off heat, stir in the rice wine. Transfer to a plate, garnish with pepper, then eat immediately.
{SZECHUAN-STYLE} EASY PORK STIR FRY RECIPE - BELLY FULL
From bellyfull.net
Ratings 7Category Main CourseCuisine AsianTotal Time 25 mins
- Whisk 2 tablespoons soy sauce, rice wine (or dry sherry), and cornstarch in medium bowl until corn starch is completely dissolved. Add pork and mix lightly to blend.
- Warm 1 tablespoon sesame oil in large nonstick skillet over high heat. Add asparagus, ginger, and chili sauce. Toss until asparagus is crisp-tender and charred, about 3 minutes. Using slotted spoon, transfer asparagus mixture to a plate and set aside.
- Add remaining tablespoon sesame oil to skillet. Add pork mixture and stir-fry until browned, using a wooden spoon to break up pork into small pieces, about 4 minutes.
- Return asparagus mixture to skillet, along with the remaining 1/4 cup soy sauce, oyster sauce, and honey.
BEEF AND ASPARAGUS STIR FRY - ANG SARAP
From angsarap.net
Reviews 2Servings 4Cuisine ChineseCategory Main Course
- Marinate beef strips in salt, freshly ground black pepper, sesame oil and 2 tbsp of Chinese cooking wine for at least 15 minutes.
BEEF ASPARAGUS STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (13)Total Time 15 minsCategory BeefCalories 268 per serving
- In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
- Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
- Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
- Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beef back to the pan and stir. Let the liquid bubble up. Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!
CHICKEN STIR-FRY WITH ASPARAGUS AND CASHEWS - FOOD & WINE
From foodandwine.com
4/5 (17)Total Time 40 minsServings 4
- Preheat the oven to 350°. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
- In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
- Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
- Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper and serve right away.
GARLIC SHRIMP ASPARAGUS SKILLET - PRIMAVERA KITCHEN
From primaverakitchen.com
3.6/5 (117)Calories 187 per servingCategory Main Course
- In a bowl, add the shrimp, salt, pepper, red pepper flakes, and onion powder. Mix everything well.
- Add the garlic, and sauté for 30 seconds. Add the shrimp, and sauté for about 4 minutes or until the shrimp are cooked through. Be careful not to overcook them because they will have a rubbery texture. Set aside.
- In the same skillet, add 1 tablespoon of olive oil and the mushrooms. Sauté for 5 minutes. Then, add the asparagus, and cook until it’s tender. Stir occasionally.
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2.6/5 (5)Estimated Reading Time 1 minServings 6
ASPARAGUS SHRIMP WITH BLACK MUSHROOMS AND OYSTER SAUCE ...
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ASPARAGUS PORK STIR-FRY | FOODLAND ONTARIO
From ontario.ca
Servings 4Estimated Reading Time 1 min
ASPARAGUS WITH OYSTER SAUCE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine ChineseCategory Dinner,Lunch,AppetizersServings 4Total Time 18 mins
ADVENTURES WITH ASPARAGUS - THIS SEASONAL FOOD BURSTS …
From torontosun.com
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From metro.ca
3/4 (5)Total Time 18 minsServings 4
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