This is a recipe that my mom got from some people who live in their neighborhood. It is so yummy, and makes my mouth drool just thinking about enjoying this right now. In a few months we will have fresh veggies right out of the garden and will be enjoying this regularly. If you love veggie stir fry, you could make this with tofu, it would probably be good with shrimp or beef as well, I prefer to make it with Chicken and hope you will enjoy this too.
4 Chicken Breasts, sliced
1 bunch asparagus cut into 3 inch pieces
1 red bell pepper cut into bite size pieces
1/2 lb. fresh mushrooms cut in half
1/2 yellow onion sliced
2 Tbsp. Oil
6 C. Water (to par-boil asparagus)
1 C. Cold Water
2 Tbsp. Cornstarch
1 Tbsp. Oyster Sauce (optional)
1/2 tsp. Salt
3 Tbsp. Sugar
5 Tbsp Soy Sauce
1 Clove garlic minced
2 tsp. Cornstarch
Stir chicken into marinade; let meat marinate for ate last 1 hour in refrigerator. Par-boil asparagus for 2 minutes. Drain and set aside.
In a large skillet heat 2 Tbsp. Oil. Pour Chicken mixture into pan along with peppers, mushrooms and onions, stir-fry for 7-8 minutes until chicken and veggies are cooked. Mix 2 Tbsp cornstarch, 1/2 tsp. salt and 1 Tbsp. oyster sauce into 1 C. cold Water and add to pan and bring to a boil. Quickly stir in asparagus and serve over hot rice.