I had planned to make something completely different with some of these ingredients. I had planned to make a slow-cooked lamb shank dish, which would have been perfect for a cold and unpleasant Sunday. Unfortunately, Whole Foods wasn't selling lamb shanks, but I'd already put everything else in the cart and wasn't sure what was for which recipe. I had to do something with those ingredients, and so this stir fry was born. The cost per serving would be dramatically reduced if you bought local asparagus in season...
Chicken, Asparagus and Shiitake Mushroom Stir Fry (serves 4; approx. $4.36/serving)
1 boneless, skinless chicken breast
3 tablespoons minced jarred garlic
1 lemon grass stalk, chopped and lightly crushed
1 bunch asparagus, woody ends trimmed and discarded
2 tablespoons sesame oil
1 ounce dried shiitake mushrooms, rehydrated at least 30 minutes in hot water, soaking liquid reserved
1 teaspoon all-purpose flour or cornstarch (cornstarch is preferred, but I was out.)
2 tablespoons Shao Xing wine
4 tablespoons soy sauce
1 teaspoon hot pepper sesame oil
- Small bowl
- Small whisk
- Chop the chicken into approx. 1" pieces.
- Chop the asparagus into pieces approx. 1" long.
- Heat the oil in the wok.
- Add the garlic and lemongrass and saute for a moment, until the aromatics become, well, aromatic.
- Add the chicken. Cook until the outside changes color.
- Add the asparagus and saute several moments, until tender.
- Meanwhile, take 2 tablespoons of the mushroom soaking liquid and put it into the small bowl. Add the 1 teaspoon flour and mix well, to form a paste.
- Add the mushrooms to the wok - reserve another 2 tablespoons of the mushroom soaking liquid.
- Saute until the mushrooms are tender. This shouldn't take long.
- Splash in the wine, the mushroom liquid and the soy sauce. Bring to a boil.
- Add the flour-and-mushroom-liquid mixture. Mix well and allow the sauce to reduce for about 2 minutes.
- Splash 1 teaspoon of hot pepper sesame oil over the mixture and serve.