12
3
5
3
1/3
4
4
4
1
1
1/4
1-1/2
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1
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oz
oz
oz
cl
in
oz
oz
T
T
c
T
----
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Chicken meat
Mushrooms (1)
Asparagus
Garlic
Ginger
Carrots
Bamboo Shoots
Scallions
Soy Sauce
Fish Sauce (2)
Stock
Oil
--- Garnish
Red Chili (3)
Scallion tops
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Prep - (25 min)
- Cut CHICKEN into bite-size slices about 1/4 inch thick.
- Cut MUSHROOMS into slices about 1/8 inch thick. If using
fresh Shiitakes, soak them in warm water for 20 minutes, drain and
wring out lightly.
- Cut tough ends from ASPARAGUS, then line up the tips and cut
into three sections. Keep the three sections separate.
- Crush GARLIC and chop fine. Slice GINGER thin
crosswise and chop fine. Mix.
- Cut CARROTS into narrow sticks about 1/8 inch thick by 1-1/2
inches long. Slice BAMBOO SHOOTS into narrow strips similar to
the carrot sticks. Mix both with mushrooms.
- Cut SCALLION Whites into 1 inch lengths. Cut Greens thin
on a steep diagonal for garnish.
- Core CHILIS and remove membranes. Cut into shreds and mix
with Scallion Greens.
- Mix Soy Sauce, Fish Sauce and Stock.
Run - (20 min)
- In a sauce pan bring lightly salted Water to a boil. Stir in
thick ends of the Asparagus and cook 1-1/2 minutes, then stir
in the middle section and cook for another minute. Finally stir in
the tips and cook for 4 minutes more. Take off the heat and add
enough cold water to stop cooking, but hold the asparagus warm.
- In a wok or spacious sauté pan heat Oil. Fry
Garlic mix until garlic shows a trace of color, then stir in
Chicken and fry stirring until chicken has completely lost
it's raw color.
- Stir in Mushroom mix and fry stirring until well
distributed, then stir in Sauce Mix. Bring to a boil and
simmer covered until carrots are cooked crisp tender, about 7
minutes. Stir in the Scallions (white part) when nearly
done.
- Drain Asparagus and stir in to distribute evenly.
- Garnish with Scallion / Chili mix and serve with
steamed Jasmine rice.
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