Chicken and Asparagus Stir-Fry

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

Marinade:
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.

Korean Bulgogi

This week I got my first lesson in cooking Korean food. A good friend of ours from Korea agreed to teach me to cook some traditional Korean dishes, and this week she came and taught me to cook Bulgogi, and can I just say it was heavenly. I am not addicted to learning to cook more Korean dishes, so there will be more recipes to come for sure! The flavors of this went so well together, and it was such a simple dish and so easy to make. Try it, you won't be disappointed! Most of the ingredients can be found at your local oriental market.

2 lbs Beef Sirloin sliced thin (ask the butchen to slice it for you, or buy it at an oriental market)
1 large yellow onion julienned
4 green onions sliced in 1 inch pieces
8 oz sliced Mushrooms
5-6 oz of Dang Myun (you can buy these at a local oriental market)
2 Tbsp. Sesame Seeds
8 oz CJ Bulgogi Marinade



Marinate beef in Bulgogi Marniade for 30 minutes prior to cooking. In a large skillet or wok start to brown beef, add in yellow onions and sautee until onions are soft. In a medium size sauce pan bring 6 cups of water to a boil, then add Dang Myun noodles to water. Boil noodles until "al' dente". In the mean time, add mushrooms to beef mixture as well as green onions. Once noodles are done, add them to the beef mixture as well, and allow flavors to soak into the noodles. Taste to make sure it's not too salty, and also to make sure it has enough flavor, if additional flavor is needed add more of the marinade to mixture. Add salt and pepper to taste, top with toasted sesame seeds. Serve with white rice.

You can add additional vegetables to your own taste, but the traditional Korean veggies are onions and mushrooms.