Asian Chicken and Asparagus with Black Bean Sauce
Today on Paul Plays With Fire we’re getting the wok out, and we’re going to celebrate one of the rites of spring - the first asparagus season! We’re going to make one of my favorite asparagus dishes, chicken and asparagus with black bean sauce.
Like most Asian cooking, preparation is the secret to success. We’ll spend more time preparing to cook than we will actually cooking. This first step in our process to to make a marinade for our cut up chicken breast. So we’ll add the cut up chicken breast to a zip lock bag, and the add our marinade to the bag and swish it around and set that aside.
Next up we’re going to prepare our onions and asparagus for the wok. And then we’ll work on our black bean sauce.
Thanks for watching!
0:00 Introduction 0:00
0:25 Chicken Marinade
2:09 Prepare Vegetables
5:14 Make Sauces
7:43 Cook
13:09 Eat!
Andrew Zimmern Cooks: Wok-Tossed Asparagus in Black Bean Sauce
A sign that warm weather is in sight, the first glimpse of fresh spring asparagus is a celebratory event. It's one of my favorite foods and a versatile ingredient, so I'm always looking for new ways to prepare it when it's in abundance in the market and at its peak flavor. This super easy recipe for Chinese-style wok-tossed asparagus in black bean sauce is salty, sweet, earthy and loaded with umami. It's a perfect weeknight side dish that cooks in a flash.
Get the full recipe:
Asparagus Stuffed Chicken
This isn’t your ordinary chicken recipe, it’s extraordinary! This Low-carb/ Keto-friendly Asparagus Stuffed Chicken is juicy, cheesy, and positively delicious. You can quickly whip up a batch in under 30 minutes, so it’s fantastic for busy evenings.
Full recipe here:
Chicken & Shrimp Fried Rice with Asparagus & Black Bean Sauce on the GRIDDLE
Just griddling up some Chicken & Shrimp Fried Rice with Asparagus & Black Bean Sauce on the GRIDDLE!
Chicken & Shrimp Recipe (you can seperate the chicken and shrimp like we did or combine)
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
3/4 to 1 pound shrimp, diced into 1/2-inch pieces 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
3 green onions, trimmed and sliced into thin rounds
2 to 3 garlic cloves, finely minced
4-5 large eggs, lightly beaten
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 4-5 cups ready-to-serve rice (cook the day before and set in refrigerator)
3 to 4 tablespoons low-sodium soy sauce
salt and pepper, optional and to taste
DIRECTIONS:
To your griddle add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken and shrimp, set aside.
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the gricdle add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken, shrimp, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
Aparagus in Black Bean Saucen
Two bundles of aparagus
1 large onion diced
2 container of mushrooms sliced
3 table spoons black bean sauce
griddle veggies and black bean sauce all together for 5-8 minutes on med/high heat.
add salt and pepper to taste
Chicken in black bean sauce 豆鼓雞
Chicken breast slice 250 g
Celery
Fresh chilies
Green onion
Carrot
Black bean 20
For black bean sauce
1/2 cup water
1 tsp chicken base or msg
1 .5 tsp sugar
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1/4 tsp white pepper powder
1/4 tsp sesame oil
1 tbsp cooking wine
You will need
1 tbsp corn starch mix with 2 tbsp water
For Morgan’s knife
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ASPARAGUS AND CHICKEN IN SPICY BASIL HOT BEAN PAST
1/2 CUP OF BASIL, 11/2 CUP OF ASPARAGUS, 1/2 CUP OF SWEET PEPPERS, 10-12 OZ OF CHICKEN, 1TSP OF HOT CHILI FLAKE, 1 TSP OF MINCE GARLIC, I TSP OF GINGER, 1 TBS OF BLACK BEAN PASTE, 1 TBS OF COOKING WINE, 1 TSP OF FISH SAUCE, 1 TSP OF BROWN SUGAR, 11/2 TBS OF SOY, 1-2 OZ OF CHICKEN STOCK, 1 TBS OF CORNSTARCH MIXED WITH 2-3 OZ OF COLD WATER, 1/2 TSP OF SEASAME OIL, 1/2 TSP OF LEMON JUICE.