After all those years of loving Italian cuisine, and I still do, I have acquired a taste and a love for Asian cuisine. I know that I Americanize many dishes. I do not profess to any of them being authentic, but I do love the many spices that marry together in Asian food.
I have made so many different ones, but I never tried using Oyster Sauce before. After making this one, I had to tweak the amount of Oyster sauce I used. One tablespoon is not enough, and a little red pepper flakes needed to be added to give it the kick it was lacking. I would have used ginger, but I didn’t have any fresh at home and I was not about to go to the store for that one ingredient.
Here is the tweaked recipe, since twice is nice.
- 1 Tablespoon toasted sesame oil
- 1½ pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 pound chicken tenders, cut into bite-size pieces
- 2 tablespoon oyster-flavored sauce
- 1 teaspoon black bean garlic sauce
- 2 or three scallions, chopped
- ⅓ cup shelled salted pistachios, coarsely chopped
- ⅛ teaspoon red pepper flakes
- Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 5 minutes. Add chicken and red pepper flakes; cook, stirring, for 5 minutes.
- Stir in oyster sauce and black bean garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 2 more minutes
- Stir in scallions and pistachios and serve immediately.
Enjoy your weekend. We still have lights to put up outside, we are going to a holiday cocktail party in San Francisco and I have only bought one Christmas present. I better get off the computer and get work done.
Marlene