One Monday I found myself in a bit of a cooking jam. I hadn’t gotten to the store for some reason, but knew that I had chicken breasts in the freezer and asparagus in the fridge, so I looked to Stir-Frying To The Sky’s Edge and came across the recipe for Velvet Chicken With Asparagus (page 128). It was a match made in stir-fry heaven!
As I’ve said in previous Wok This Way posts, most of the real work when it comes to woking out is getting all the prep work done in advance. I chopped up the chicken I had into squares and then mixed it in a bowl with cornstarch, dry sherry, and salt. I set that aside and then split and boiled the asparagus. Instead of chopping, I just used the green’s natural breaking points and snapped them with my hands. After that, I boiled the chicken, which is something I’m still getting used to, but seems to work out pretty well.
With all that out of the way, I finally figured out that I could set up the ingredients in order of their introduction to the wok and that would make things more efficient. Nothing in this recipe cooks for more than a minute before introducing the next, so this is a good way to set things up, I hope I remember it in the future. The garlic and ginger went in first followed quickly by asparagus and then the chicken. That was followed by another mixture I forgot to mention which included broth, pepper, dry sherry and cornstarch. All that got stir-fried and was served on rice, which I started at the beginning of the process.
Like everything else I’ve made with the wok and from that cookbook, this was another winner. The flavors weren’t huge, but it was a nice meal on a warm day that didn’t get me too sweaty in the kitchen. Those are both things I’m very appreciative for.