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Wednesday, September 29, 2010

Asparagus Stir-fry.

I'm wondering how many people are going to see the title of tonight's recipe and actually read the recipe.

This is one that I made up tonight, not knowing how it was going to turn out. Asparagus was on sale today at the store, and I couldn't pass it up. We were supposed to have Chicken and Rice with Vegetables on the menu, so I decided to try this this combo. The Tamari sauce is a more concentrated soy sauce, with less sodium. It has a great flavor and I'm almost a complete convert!! The asparagus and green beans were almost indistinguishable in texture.

Asparagus Stir-fry (makes 2 servings)
WW pts: 7 a serving

1 Tbsp Olive oil
1 Chicken Breast, diced into 1 inch chunks
1 bundle of asparagus, cut into 2 inch chunks (cut off and discard dried ends of asparagus)
2 servings instant brown rice, cooked according to package directions
1 cup frozen green beans
2 Tbsp Oyster Sauce
2 Tbsp Tamari Sauce (can substitute soy sauce)
1 tsp sugar
2 Tbsp Rice wine vinegar
1 tbsp garlic, minced
1/2 tsp chinese chile sauce (has red pepper flakes in it-so it add a little spice)

In a small pot or steamer bag, steam the green beans, then the asparagus. Set aside. In a large skillet, cook the chicken. Add the Chile sauce and garlic once chicken in almost finished cooking. While chicken is cooking, in a small dish, mix the Oyster sauce, Tamari, Sugar and Vinegar. Pour over chicken and let cook down for 2 minutes. Then add Green beans and Asparagus, stir to coat. Turn heat up to medium high, until the sauce thickens, stirring occasionally.
To serve you can mix in the rice or serve the chicken, asparagus over the rice.

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