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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains Chinese *, Chinese, Poultry, The main co 4 Servings

INGREDIENTS

4 Boned and skinned chicken
breast halves cut into
1/2" thick bitesized
pieces
1 Egg white
1 T Cornstarch
1 T Dry sherry
1 T Soy sauce
1 Onion, thinly sliced
1 Clove garlic, pressed
2 T Canola oil
1/2 c Water
1 lb Fresh asparagus, cut in 2"
diagonal slices
1/2 c Sliced water chesnuts
drained
1/2 c Black bean sauce
Fresh black pepper

INSTRUCTIONS

In a glass pie pan, thoroughly mix the egg white, cornstarch, sherry,
soy sauce, onion and garlicc. Marinate the chicken pieces for 30  mins.
or no more than 1 hour. In a large frying pan or wok, heat oil  over
moderately high heat. Stir fry the marinated chicken for several  mins,
until just done. Do not overcook. Remove from pan and set  aside.
Reheat the pan over high heat and add the water. Quickly stir  up the
browned bits from the bottom of the pan, then add the  aspargus, water
chesnuts and black bean sauce. Cover the pan and cook  over med. heat
for 2-5 mins. until the asparagus is bright green but  still crunchy.
Add the chicken. Stir over med-high heat until the  mixture is heated
through. Season to taste and serve over rice.  Source-The Main Corpse
by Diane Mott Davidson  Recipe by: Diane Mott Davidson, The Main Corpse
Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 28, 1997

A Message from our Provider:

“Better to face the truth now, than after death”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 368
Calories From Fat: 103
Total Fat: 11.5g
Cholesterol: 73.1mg
Sodium: 1186.2mg
Potassium: 652.3mg
Carbohydrates: 29.5g
Fiber: 1.6g
Sugar: 14.2g
Protein: 34.3g


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