- Asparagus Stir Fry
I love it when I have all the ingrediants and the motivation to cook! I found this recipe at lunch and decided to pick up chicken and green onions on the way home from work. I loved the mesh of flavors that popped when cooking together. Mint, ginger, garlic, lime my goodness it melted in my mouth like the snow in April! Enjoy this tasteful meal!
- Oilve oil
- 6 ounces chicken, cut into slices one inch pieces
- 4 green onions, thinly sliced
- scant 1 tablespoon freshly grated ginger (peeled)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
- a couple big pinches of fine-grain sea salt
- 3 cloves garlic, chopped
- 1 big handful of toasted cashews, chopped up a bit
- zest and juice of one lime
- 1 small handful fresh mint, slivered
- 1 small handful fresh basil, slivered
Have all your ingredients prepped and within arms reach of the stove. Heat a splash of oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan – one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.
Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute. Return the chicken to the pan. Stir in the lime zest and juice. Cook for another 10-20 seconds, stirring all the while.
Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.
Serves 2-4 (main/side)
