Stir-fry Chicken and Asparagus

1 lb boneless Chicken Breast

1 med egg white, slightly beaten

2 t. Cornstarch

2 T. Vegetable oil

1 bunch asparagus (about 10 oz)

2 green onions, cut into short sections - with this dish I used left over grilled onions, but if I did not have grilled onions I would have used scallions (green onions)

2 T. Chicken stock or water

1 T. Fresh Ginger, Finley grated

1 clove garlic, minced

1 T. Brown Sugar

1 T. Rice wine

1 T. Soy sauce

a few drops sesame oil

1. Cut Chicken into this slices, about the size of a quarter. place in a bowl and mix with egg white and cornstarch.

2. Cut the asparagus into 1.5 inch lengths, set aside.

3. combine the ginger, garlic, brown sugar, rice wine, and soy sauce in a bowl and set aside.

4. Heat oil in a preheated, hot, wok. Add the chicken and stir-fry over medium high heat for about one minute. Remove with a slotted spoon.

5. Add the asparagus and green onion, and stock to the wok and stir-fry for about 1 minute then add the chicken and the remaining ingredients. Stir-fry for about one more minute.

Server with rice.

I think that this dish can easily be vegetarian by replacing the chicken with tofu, tempah, or mushrooms.