| 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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