Spring is here and the verdant world around us is a reminder of the classic mother’s admonition, “Eat your veggies!” Green vegetables are fundamental to a healthy diet and provide a multitude of vitamins, minerals, and phytochemicals that help keep our bodies strong and our hearts ticking.
This week’s recipe for Stir-Fried Asparagus and Chicken with Black Bean Sauce serves up a healthy meal with Chinese flare. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”
– Craig Claiborne
Ingredients
- 1 Tbsp salted preserved black beans (fermented black beans, also called salted or dried black beans, are made from soybeans that have been dried and fermented with salt. They are sold in plastic bags in Asian markets)
- 2 garlic cloves, minced
- 2 quarter-sized slices fresh ginger, minced
- 12 ounces boned, skinned chicken thighs (about 4 thighs), cut in ½-inch cubes
- 2 Tbsp peanut oil (peanut oil is a better choice than canola oil for this recipe since it has a higher smoke point. While canola oil has a smoke point of 400°F, peanut oil can be safely used at temperatures of up to 450°F)
- ½ teaspoon salt
- 1 onion, sliced
- 1 pound asparagus, cut in 1½” long diagonal slices, blanched 1 minute in boiling water
- ½ teaspoon sugar
- 1 Tbsp dark soy sauce (dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. If necessary, ⅛ teaspoon white sugar in 1 Tbsp regular soy sauce can be substituted)
- ½ cup chicken stock
- 2 teaspoons cornstarch mixed with 1 Tbsp water
- 1 teaspoon oyster sauce (optional) (oyster sauce is a mixture of caramelized oyster juices [a byproduct of cooking oysters in water for a prolonged period of time], salt, sugar, and sometimes soy sauce that is thickened with cornstarch. It is thick and syrupy with an earthy, slightly sweet, and salty taste. It is not fishy)
- dash Asian sesame oil
- Chicken Marinade
- ½ teaspoon sugar
- 1 Tbsp Shao Hsing rice wine or dry sherry (Shao Hsing is a traditional Chinese wine fermented from rice)
- 1 teaspoon cornstarch
- ½ teaspoon Asian sesame oil
Instructions
- Cover the black beans with warm water, let soak 1 minute, then drain. Rinse thoroughly to remove salt. (Note: If these steps are skipped the dish will be too salty.) Put into a bowl with the garlic and ginger; mash into a paste and set aside. Combine the marinade ingredients. Toss the chicken with the marinade; set aside for 10 minutes.
- Preheat a wok (or large skillet) until hot. Add 1 Tbsp peanut oil. Over high heat add the marinated chicken; stir-fry until fragrant, a few seconds. Toss in the onions; stir fry for 10 seconds, then add the asparagus in 2 or 3 batches, seconds apart, making certain the wok is hot enough before adding more. Sprinkle with sugar and soy sauce, toss together, then pour in the stock and bring to a boil. If the asparagus needs more cooking, cover for a minute more.
- Meanwhile, stir the cornstarch, water, and oyster sauce into a smooth paste. When the asparagus is tender but still crisp, add the cornstarch mixture to the center of the wok (or large skillet), stirring until thickened, about 10 seconds. Return the chicken to the wok, add the sesame oil, and toss to mix. Serve hot over rice.