Category Archives: Stir-Fries

1 tsp light soy sauce
2 tsp dry sherry
1 lb or less shrimp, cleaned and butterflied
2 tbs peanut oil
1 lb asparagus
2 tbs fermented black beans, rinsed, drained
3 cloves garlic, finely minced
2 slices of minced ginger, finely minced
1 large onion, cut in wedges, with layers separated
6 water chestnuts, peeled and sliced (Always use fresh water chestnuts. If you can’t find them, jicama makes a great substitute)
water
green onion, chopped

Cooking Sauce:
2 tbs dark soy sauce
1 tbs tapioca starch
¼ tsp sugar
¾ cup chicken broth

Combine light soy sauce, dry sherry and shrimp and let stand for 15 minutes. Combine ingredients in cooking sauce. Wash asparagus, and cut into 1 inch pieces. Combine black beans, garlic and ginger in mortar and pestle. Crush together and set aside.

Heat oil in wok. Add onion and stri-fry until charred. Add water chestnuts and stir-fry 1 minute more. Remove and keep warm. Heat oil in wok. Add asparagus and stir-fry for 30 seconds. Add 2 tbs water, cover, lower heat, and cook 2 minutes until asparagus is bright green. Remove and keep warm (with onion). Heat oil in wok. Add shrimp, stir-fry 1 minute. Add black bean mixture. Stir-fry until shrimp is done (barely pink and rubbery). Return onion, asparagus and jicama to wok. Add cooking sauce. Cook until thickened. Garnish with chopped green onion. Serve.

Serves 4

1 tsp tapioca starch
1 tsp dark soy sauce
2 tsp dry sherry
1 lb or less chicken breasts, skinned, boned and cut into bite-sized pieces
2 tbs peanut oil
1 lb asparagus
2 tbs fermented black beans, rinsed, drained
3 cloves garlic, finely minced
2 slices of minced ginger, finely minced
1 large onion, cut in wedges, with layers separated
6 water chestnuts, peeled and sliced (Always use fresh water chestnuts. If you can’t find them, jicama makes a great substitute)
water
green onion, chopped

Cooking Sauce:
2 tbs dark soy sauce
1 tbs tapioca starch
¼ tsp sugar
¾ cup chicken broth

Combine tapioca starch, dark soy sauce, dry sherry and chicken and let stand for 15 minutes. Combine ingredients in cooking sauce. Wash asparagus, and cut into 1 inch pieces. Combine black beans, garlic and ginger in mortar and pestle. Crush together and set aside.

Heat oil in wok. Add onion and stri-fry until charred. Add water chestnuts and stir-fry 1 minute more. Remove and keep warm. Heat oil in wok. Add asparagus and stir-fry for 30 seconds. Add 2 tbs water, cover, lower heat, and cook 2 minutes until asparagus is bright green. Remove and keep warm (with onion). Heat oil in wok. Add chicken so it forms one layer in bottom of wok. Let cook 1 minute, and turn over and continue cooking 1 minute. Add black bean mixture. Stir-fry until chicken is done. Return onion and asparagus to wok. Add cooking sauce. Cook until thickened. Garnish with chopped green onion. Serve.

Serves 4