In early springtime, the first vegetable to appear from the ground is asparagus.
After long cold winter months, this growth is symbolic of a new beginning and
also the fighting of disease as new scientific studies have shown in some articles
published recently. Asparagus is one of the best sources of folate. It is
loaded with fiber, vitamins A, C, E, and K and packed with antioxidants. Our
bodies require folate to replace all the cells lining our digestive tract every
few days and all of oxygen-carrying red blood cells every few months. In the
springtime, asparagus is in the peak of its season, and usually the least
expensive. Some suggest to juice the asparagus to treat cancer patients, and
the cancer cells subside tremendously in a few months. With all the
wonderful health benefits, the intake of asparagus into our daily meals should
not be questioned. Preparing asparagus is very simple. This veggie can be steamed,
baked, grilled, or stir-fried with garlic and olive oil, and it serves as a
good side dish. According to a new study "one cup of cooked asparagus
provides 66% of the daily requirement for folate". So today I will make stir-fried
chicken with asparagus and mushrooms. Include asparagus as part of the
healthiest way of eating.
Ingredients:
1 large chicken breast, sliced
1 tbs cooking wine, dry sherry
1 tbs cornstarch
Vegetables:
About 2 cups asparagus, cut diagonally
1 cup button mushrooms, sliced
2 garlic cloves, minced
1 knob fresh ginger, chopped
1/2 small white onion, sliced
Stir-fry sauce:
1cup chicken broth
2 tbs soy sauce
1 tbs oyster sauce
1 tbs sherry
1 tbs white rice vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1 tsp chili paste
1 tbs cornstarch
1 tsp sesame oil
Oil for stir-frying
Garnish with chopped green onions and cilantro
Directions:
Combine chicken in a bowl and mix cooking wine and cornstarch. Let marinate for
one hour.
Prepare stir-fry sauce by combining all the stir-fry sauce ingredients in a
bowl and mix well.
Heat 2 tbs of oil. Then stir-fry chicken until no
longer pink. Remove.
Add 1 tsp oil in the same wok and stir-fry white onions,
garlic, and ginger, until fragrant.
Add asparagus and mushrooms. Cook until the
asparagus and mushrooms are wilted (about 2 minutes).
Add sauce and chicken, and
then stir-fry to mix well.
Add green onions and cilantro. Serve.
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