for the stir-fry sauce:
1/3 cup soy sauce
1/3 cup Chinese cooking wine
1 tablespoon oyster sauce
2 teaspoons toasted sesame oil
for the stir-fry:
3 tablespoons sesame oil (high-heat resistant), divided
8 ounces boneless, skinless chicken thighs, cut into strips
1 tablespoon grated ginger (about 1-inch piece)
4 stalks green garlic, white parts chopped and green parts cut into 2-inch lengths
1/2 pound purple asparagus, cut into 2-inch lengths
1/2 pound green asparagus, cut into 2-inch lengths
8 ounces brown and white beech mushrooms
white rice, for serving
Combine the soy sauce, cooking wine, and toasted sesame oil in a small bowl. Pour half of the stir-fry sauce over the chicken and let marinate for 15 minutes.
Heat a wok to high heat and add 1 tablespoon sesame oil. Once oil is shimmering, add chicken and stir-fry until cooked and no loner pink, about 5 minutes. Remove to a bowl and keep warm.
Refresh wok with oil. Add ginger and chopped garlic whites. Stir-fry for about 1 minute. Add asparagus and stir-fry until crisp-tender, about 5 minutes. Add garlic greens and stir-fry until wilted, about 3 minutes. Add to bowl with chicken.
Refresh wok with oil. Add mushrooms and stir-fry until mushrooms brown, about 3 minutes. Add back chicken and vegetables, and pour over with remaining sauce. Keep cooking until sauce thickens, about 5 minutes. Serve with white rice.
Yield: 4 servings.
- Recipe courtesy of Joseph Erdos