| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
|
|
Sinyard HFWK05A |
| 2 |
c |
Chicken breast; sliced thin |
| 5 1/2 |
tb |
Oil |
| 1 |
ts |
Thin soy |
| 2 |
tb |
Fermented Black Beans |
| 3 |
|
Garlic cloves; chopped |
| 2 |
|
Garlic cloves; chopped with |
| 1 |
sl |
Ginger root; x |
| 4 |
c |
Asparagus; fresh |
|
|
Sliced in 1" diagonals |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Black soy |
| 2 |
ts |
Cornstarch; dissolved in cold water |
| 1 |
tb |
Oil |
| 1 |
ts |
Thin soy |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
INGREDIENTS
MARINATE CHICKEN 20 MIN IN
Marinate chicken.
Mash blackbeans with garlic and 1/2 teaspoon oil. Heat wok. Add 2
tablespoons oil. Add blackbean mixture and asparagus. Stir well. Add half
the chicken broth and stir fry about 5 minutes. Set aside.
Heat wok. Add 2 tablespoons oil. Add garlic and ginger, then chicken. Stir
until chicken is white. Add black soy, remaining chicken broth, and
aspatagus mixture. Stir until thick.
Posted to EAT-L Digest 29 Sep 96
Date: Mon, 30 Sep 1996 16:46:07 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“The rapture! Separation of church and state”