1 1/2 lb Asparagus 2 tb Olive oil 2 ts Sesame oil 1 tb Fresh ginger root; fine chop 1/2 c Roasted cashews; Coarsely chopped 1 tb Soy sauce 1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. 3. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately. SILVER PALATE GOOD TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins;
How To make Chinese: Asparagus w/ Cashews's Videos
Beth's 15-Minute Chicken Dijon and Asparagus Recipe
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BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS Serves 4
INGREDIENTS: 2 Skinless, boneless chicken breast salt and pepper to taste ½ tsp (2.5 ml) coconut oil ½ cup (120 ml) chicken broth 2 tsp (10 ml) Dijon mustard 1 tsp (5 ml) dried tarragon 1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream 1 bunch asparagus trimmed 2 tsp (10 ml) olive oil salt and pepper to taste
METHOD: Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
Heat coconut oil in a non-stick skillet until melted and hot.
Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.
Meanwhile, wash and trim the asparagus. Pat dry.
Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.
Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.
Pour sauce over the chicken and serve with the asparagus on the side.
If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.
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Chicken Thai stir fry with cashews and sugar snap peas
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Thai cuisine is about lightly prepared dishes with strong aromatic flavours. Stir-fries which originated in China, require a very hot wok with a small amount of oil. The heat seals in the flavours and the textures. Most stir-fries include plenty of crunchy vegetables, they are fast, easy to prepare and so delicious. This chicken breast recipe was cooked in a wok, but of course you can also do it in a frying pan. The hotter the flame the better the results. I used cashews and sugar snap peas for that extra crunch, but you can also use snow peas. You will need oyster sauce and soy sauce widely available from Asian stores or Asian sections in supermarkets. Coconut oil is the best choice for frying but any vegetable oil will also work. Serve over coconut rice for that Thai authentic flavour.
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