Servings: 2 servings
Prep Time: 15 min
Cook Time: 10 min
Ready Time: 25 min
Ingredients:
1 teaspoon Fish sauce
1/8 teaspoon Dry red Chilies flakes
4 tablespoons Oyster sauce
2 teaspoons Sesame oil
1/2 cup Water
1 tablespoon Vegetable oil
2 teaspoons Chopped garlic
1 cup Asparagus Cut into one inch lengths
1 1/2 cups Eggplant cut into 1/2 inch cubes
1/2 cup Boneless skinless chicken breast sliced thin
1 cup Cooked rice Hot
Procedure:
Sauce:
Place the fish sauce, red chilies, oyster sauce, sesame and oil into a small bowl and mix well the set aside.
Stir fry:
Put the oil into the wok and place over medium heat. Add in the garlic and sautee for a few seconds to flavor the oil. Add in the chicken and turn up the heat to high. Sautee for a few minutes then add the asparagus and eggplant. . Keep the heat on high and stir frequently. Add in the liquid and cook until it forms a thick sauce and the asparagus is cooked, about four minutes.
Plating:
Put ½ a cup of your hot cooked rice into each bowl. Divide the stir fry between the two bowls and serve.
Show: The Interactive Cooking Show
Recipe Author: Chef Tomm
Original Photograph By: Chef Tomm
Photograph Retouched By: Recipe Spy
Source: http://www.cheftomm.com/blog/recipes/stir-fried-asparagus-with-chicken-and-eggplant/