| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 10 min | 25 min |
Servings
2 servings
Ingredients
1 teaspoon Fish sauce
1/8 teaspoon Dry red Chilies flakes
4 tablespoons Oyster sauce
2 teaspoons Sesame oil
1/2 cup Water
1 tablespoon Vegetable oil
2 teaspoons Chopped garlic
1 cup Asparagus Cut into one inch lengths
1 1/2 cups Eggplant cut into 1/2 inch cubes
1/2 cup Boneless skinless chicken breast sliced thin
1 cup Cooked rice Hot
Directions
- Sauce
Place the fish sauce, red chilies, oyster sauce, sesame and oil into a small bowl and mix well the set aside.
- Stir fry
Put the oil into the wok and place over medium heat. Add in the garlic and sautee for a few seconds to flavor the oil. Add in the chicken and turn up the heat to high. Sautee for a few minutes then add the asparagus and eggplant. . Keep the heat on high and stir frequently. Add in the liquid and cook until it forms a thick sauce and the asparagus is cooked, about four minutes.
- Plating
Put ½ a cup of your hot cooked rice into each bowl. Divide the stir fry between the two bowls and serve. Enjoy!
