| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Chinese | Chinese4 | 1 | servings |
INGREDIENTS
| 3 | tb | Vegetable Oil |
| 1 | sm | Onion; minced |
| 1/2 | lb | Fresh Asparagus; sliced 1/2" thick |
| 1 | Carrot; cut into thin slices | |
| 1 | lb | Skinless Boneless Chicken; cut in 1/2" dices |
| 1 | tb | Butter |
| 1 | c | Egg Noodles |
| 1 | c | Chicken Broth |
| 1 | c | Dry Sherry |
| 1/4 | c | Chopped Parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
In a wok (or large skillet) heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate. In the same wok, heat remaining 1-1/2 tablespoons oil over high heat. Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes. Remove to plate with vegetables. Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok. Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes. NOTES : This is an easy and delicious recipe from 365 Ways to Wok. Recipe by: RCOLE@aardvark.ucs.uoknor.edu Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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