1 bu. asparagus, cut off 2", set aside
1 chicken breast or beef steak
1 red pepper, julienned
8-10 snow peas, julienned
1 c. bak choy, julienned
SAUCE:
2 tbl. light soy
1 tbl. oyster sauce
2 tbl. sesame oil
Chef chow or Sweet bean sauce
1/2 c. broth
- Cut asparagus diagonally. Save all bottom stalks.
- Cut up meat and marinate.
- Julienne all vegetables and put in separate bowls.
- Assemble sauce ingredients.
- Fry each vegetable separately. Set aside.
- Boil asparagus ends, add 1 tsp. ginger-garlic mix, 20 minutes. Drain, save broth.
- Fry meat, add vegetables, then sauce. Cover 2 minutes.
- Add asparagus broth. Thicken and serve.
NOTE: Be sure there isn't to much gravy.