"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 11-07-2007, 09:36 AM   #11
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Here's a favorite of mine that I've developed & "tweaked" over the years. The hardest part is probably finding the Chinese preserved black beans, which are entirely different from regular black beans & are definitely integral to this dish. Asian markets always carry them, & you can probably find them online as well. They keep virtually forever in an airtight container in the pantry, & mix well in a number of different poultry & seafood Asian dishes.

Chicken Asparagus with Oyster/Black Bean Sauce
2 boneless skinless chicken breast pieces (about a pound or so), sliced & cut into bitesized pieces
1 bunch fresh asparagus (about a pound or so), tough ends trimmed & cut into 2" pieces
2 stalks of Bok Choy, ends trimmed, cut into 1" pieces
2" piece of fresh Ginger, peeled & minced
3 large or 6 small cloves of garlic, peeled & chopped
3 tablespoons Chinese salted/preserved/fermented black beans
2 tablespoons oyster sauce
3 tablespoons dry sherry
1 teaspoon oriental chile paste/sauce
8 fresh shitake mushrooms, stemmed & quartered
3 tablespoons or so Peanut or vegetable oil for stirfrying
Cooked Jasmine Rice for serving.

Soak preserved black beans in hot tap water to cover & let sit for 15 minutes. Drain beans, add garlic, & mash together with a fork to make a rough paste. Add sherry, oyster sauce, & chile paste & stir.
Bring a pot of water large enough to hold asparagus pieces to a boil & add all asparagus pieces except for the tips. Boil for 2 minutes, then add tips & boil for another minute. Drain.
Make rice according to package directions.
Heat wok (or large frying/saute pan) until drop of water sizzles. Add oil & swirl.
Add Bok Choy & ginger & stirfry for 1 minute. Add chicken pieces & continue stirfrying until chicken is just about cooked thru. Add mushrooms & stirfry for another minute. Add blanched asparagus & bean paste mixture & stir for another minute. (If there isn't enough moisture in the pan, you can add a splash or 2 of water or chicken broth.)
Serve over Jasmine Rice.

BreezyCooking is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
BIG FAT Greek Garlic Chicken mish Chicken, Turkey & other Fowl 3 02-10-2005 11:19 AM
Chicken Kiev and Chicken Egg Rolls Chief Longwind Of The North Chicken, Turkey & other Fowl 0 09-05-2004 12:48 AM
Pan-Roasted Stuffed Chicken Breast with Honey-Dijon Pan Grav ironchef Chicken, Turkey & other Fowl 2 01-06-2004 09:25 PM
Southern Fried Chicken Chef Brian Chicken, Turkey & other Fowl 0 05-10-2002 10:26 AM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:19 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.