When you are tired and hungry, some days its nice to just have Ms. ChinaNob do all the work. Especially if it involves busting out the wok and clay pot. In spite of Ms. CN’s protestations that “cooking with a wok on an electric stove SUCKS!”, this dish still came out gobbledy-good, that belly-filling comfort food that is so yummy you have gobbled it down before you knew what happened.
1 pound chicken thighs, skinless, boneless, slice into 1-inch strips
1 Tbs. soy sauce
1 tsp. minced garlic
1/2 tsp. grated fresh ginger
1 Tbs. canola oil
1/2 onion, sliced
1 lb. asparagus, cut into two inch pieces
1/4 cup water
1 Tbs. black bean sauce
1 tsp. oyster sauce
1/8 tsp. chili oil
Marinate chicken in soy sauce, garlic and ginger, half-hour minimum up to overnight.
Heat canola oil in wok over medium-high heat. Saute onion until tender. Add chicken and saute for 5 minutes. Remove chicken and transfer to bowl.
Add asparagus and water, cook for 2 minutes. Add back chicken, black bean sauce, oyster sauce, and chili oil. Stir fry for 2 minutes or until chicken is cooked. Serve over rice.
