Chicken with Asparagus, Bamboo & Shrooms

Click to Enlarge	Chicken with Asparagus, Bamboo & Shrooms Thailand
	Serves Effort: Sched: DoAhead:	2 main ** 3/4 hr Part		This stir fry is in the Chinese style, so I generally apply plenty of Thai chili vinegar sauce at the table. Serve with plenty of Jasmine rice.

12
3
3
1/3
1/4
4
4
4
1
1
1
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oz
oz
cl
in
#
oz
oz

T
T
T
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Chicken meat
Shitake mushroom
Garlic
Ginger
Asparagus
Carrots
Bamboo Shoots
Scallions
Soy Sauce
Fish Sauce
Oil
--- Garnish
Red Chili (1)
Scallion tops

Prep

Cut CHICKEN into bitesize pieces about 1/4" thick.
Stem MUSHROOMS cut into slices about 1/8" thick. Soak in water for 20 minutes, drain and wring out lightly.
Crush, slice and chop GARLIC fine, slice GINGER thin crosswise and chop fine, mix with garlic.
Cut CARROTS into sticks about 1/8 inch thick. Slice BAMBOO SHOOTS into long narrow peices abotu 1/8 inch thick, mix with carrots and mushrooms.
Cut SCALLIONS into 1 inch lengths up to the green tops.
Cut Scallion tops in small pieces for garnish, core CHILIS and cut into shreds, mix with scallion tops.
Mix SOY SAUCE, FISH SAUCE and STOCK.

Run

Heat OIL in a wok or large sauté pan and fry Garlic / Ginger mix until garlic starts to color, then stir in Chicken and fry stirring until chicken is opaque.
Stir in Mushrooms mix and fry stirring until well distributed, then stir in Sauce / Stock mix and simmer until carrots are cooked through but still firm. Stir in the Scallions when nearly done.
Garnish with Slivered Chili mix and serve with rice.

NOTES:

Chilis: Fresnos will do fine here. For more information see our Chili page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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