Stir Fried Chicken and Asparagus

I actually wanted to make chicken stirfry with fermented black beans, like the one CeliaK made, but when I went to go cook, I realized I didn’t have any black beans, so I cooked it anyway and just pretended like it had ‘tausi’. Well, another improvisation, but it still worked.

1 whole chicken, cut up chinese style into bite sized pieces
1 onion sliced
5 cloves of garlic, minced
1 teaspoon fresh ginger, minced
1 lb. fresh asparagus, trimmed and cut into 1 inch length
1 red bell pepper, cut into 1 inch squares
2 tablespoons Oyster Sauce
1 tablespoon Hoisin Sauce
1 cup water
2 tablespoons oil
1 teaspoon of cornstarch dissolved in about 1/8 cup of water

Heat oil in wok or large skillet. Add garlic and ginger and stirfry until fragrant, then add onions and stirfry for another minute. Add chicken pieces and stirfry for a few minutes more. Add 1 cup of water, and cover to simmer until tender, about 30 minutes. When the chicken is tender, the liquid will probably have reduced to about 1/4 of a cup. At this point, add the oyster sauce and hoisin sauce and stir. Then add the asparagus and red bell peppers and stir fry for a couple of minutes until they are cooked through but not soft. They will render some liquid, you can thicken any liquid left in the pan with the cornstarch mixture. Adjust the seasonings to your taste, and serve.

Beetroot juice
Ingredient
2 cloves fresh beetroot.
1 cup water.
Sugar 1 / 2 cup.
Salt 1 / 3 tsp.
Directions
The beetroot was peeled, then rinse thoroughly. Cut into small capillaries. Put the pulp into a blender, add water filter. Coated pot to boil. Then add sugar. Salt to taste to taste to taste. The water here is made in July to make up a delicious aroma.

The nutrition and herbs.
It is a diuretic laxative appetite, sore throat, cough cure pituitary tumor and cure dysentery.

Words and Definitions

  1. Asparagus (n.) = any of a genus (Asparagus) of Old World perennial plants of the lily family having much-branched stems, minute scalelike leaves, and narrow usually filiform branchlets that function as leaves; especially: one (A. officinalis) widely cultivated for its edible young shoots
  2. improvisation (n.) = the act or art of improvising
  3. cornstarch (n.)= starch made from corn and used in foods as a thickening agent, in making corn syrup and sugars, and in the manufacture of adhesives and sizes for paper and textiles
  4. simmer (v.) = to stew gently below or just at the boiling point
  5. render (v.) = to melt down render suet>; also: to extract by melting render lard>
  6. thicken (V.) = to become concentrated in numbers, mass, or frequency
  7. rinse (v.) = to cleanse by flushing with liquid (as water) —often used with outrinse out the mouth>
  8. pulp (n.) = the soft, succulent part of a fruit usually composed of mesocarp (2): stem pith when soft and spongy
  9. aroma (n.) = a distinctive pervasive and usually pleasant or savory smell; broadly:odor
  10. herbs (n.) = a plant or plant part valued for its medicinal, savory, or aromatic qualities
  11. diuretic (n.) = tending to increase the excretion of urine diuretic drugs>
  12. liquid (n.) = having the properties of a liquid : being neither solid nor gaseous