One of the gifts I gave John for his birthday was a Marseilles Blue Wok from Le Creuset. When I bought it, the saleslady told me it had just arrived from Paris the day before – I told her that I wish I’d just arrived from Paris, too! Because John does all the Asian-inspired cooking in our house, I thought he’d really enjoy a top quality wok. This is the first dish he’s cooked in it, and it was delicious. You really can use whatever crunchy, fresh vegetables you have on hand to create a quick, delicious summer meal.
Chicken and Asparagus Stir-fry with Almonds
Thinly slice 2 boneless chicken breasts, across the grain.
Sprinkle with: Salt, Pepper, and Garlic Powder.
Marinate in: 2 Tbsp Soy Sauce and 2 Tbsp Dry White Sherry
In a measuring cup, combine:
1 cup Chicken Broth
2 Tbsp Soy Sauce
2 Tbsp Dry White Sherry
A few drops of Sriracha Hot Sauce
1 tsp Sugar
In a small bowl, combine:
2 tsp Corn Starch
1/2 Cup Water
12 – 15 stems Asparagus, sliced diagonally into 1″ long pieces
4 ribs Celery, cut diagonally
2 Carrots, peeled and thinly sliced into coins
4 Green Onions, cut into 1″ long pieces, then sliced in half length-wise
Heat 1 Tbsp Vegetable Oil in a wok, or deep skillet over medium-high heat. Add chicken, stirring until white all the way through. Remove from wok and place in a clean bowl.
Wipe out wok with a paper towel.
Put wok back on burner and add another Tbsp of Vegetable Oil.
When oil is hot, add Vegetables, stirring until Carrots and Celery are only slightly cruchy.
Add Chicken back in, and drizzle with Chicken Broth mixture until everything is well-coated.
Then stir in Corn Starch mixture stirring until sauce thickens.
Sprinkle with 1/2 cup sliced Almonds.
Serve over steamed white, or brown, rice.
Enjoy!
 |
| Sunset over the Willamette River, Portland, Oregon |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
I love my Le Crueset dutch oven-So. I know you husband love his new wok. The stir fry looks awesome.
Velva
I love a good stir fry, this sounds excellent! Lovely sunset shot too :).
I love a quick stir fry for a healthy weeknight meal, and this one looks delicious!
Whenever I look at your blog, the first thing I think is YUM! Everything always looks wonderful – I love the adaptability of this recipe – thanks Susan!
I didn’t know Le Crueset made a Wok. Is it carbon steel? (Never mind, I will google.) But I do have this question, was the Wok difficult to “season” to get it ready to wok, I mean, work? I have tentatively joined Wok Wednesday using Grace Young’s cookbook. Borrowed the book from the library and am using a huge frying pan for starters. I just have never done much Wok cooking and thought it would be a healthy change and way to eat more veggies. This looks like a delicious recipe which would accomplish what I am striving for.
Hi Susan, I’m finally exploring your blog and WOW this is a beautiful place you have here! Thanks for visiting at Sweet Teeth, too. Oh how I wish I could get ahold of pretty produce like you have in CA – even in summertime I struggle to find such lovely goodies you show here. I’m signed up now for your feed and look forward to reading more!
this sounds wonderful – full of flavor
Mary x