1 pound asparagus, sliced on the diagonal (1-inch thick)
1 Tablespoon oyster sauce
1 Tablespoon freshly squeezed lime juice
1/8 teaspoon cayenne pepper
1/2 cup chopped fresh basil
1/4 cup chopped chives
freshly ground black pepper
Preheat oven to 350°F. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
In a medium bowl, toss the chicken with 1 Tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cool over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
Pour the chicken broth into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
Add the remaining 1 Tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir fry with black pepper and serve right away with rice.
4 spring onions, thinly sliced, include both white and green parts
10 pre-cooked jumbo prawns or raw jumbo prawns peeled and de-veined
3 sticks celery, trimmed & thinly sliced on the diagonal
1/2 tsp chili flakes
salt & ground white pepper to taste
1 tsp Shaoxing rice wine or dry sherry
1 1/2 tsp light soy sauce
1 tsp fish sauce
pinch of sugar
100g cashew nuts (3/4 cup), unsalted
1 heaped tsp cornflour mixed with a little cold water
1 tsp sesame oil
Heat the oil in a wok or frying pan over high heat.
Add ginger, garlic and spring onions and cook for 1 minute or until the garlic has softened and the ginger aromatic.
If using raw prawns, add to wok/frying pan and cook for 1 minute then add celery and chili flakes.
If using pre-cooked prawns, cook celery and chili flakes for 2 minutes then add prawns. (The original recipe calls for raw prawns but I used pre-cooked since that was what’s available at the grocery store, thankfully it didn’t detract from the flavor and took less time to prepare/cook.)
Add the 4 tablespoons of stock and season with salt and pepper. Add the Shaoxing rice wine, soy sauce and fish sauce. Taste, and if the mixture is too salty add a pinch of sugar.
Add the cashews and cornflour mixture (to slightly thicken the dish).
Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.
Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.
Rub the creole seasoning on the chicken breasts. Let stay for at least 30 minutes
Heat a pan, pour-in 1 tablespoon cooking oil.
Sear the chicken breast for 1 to 2 minutes.
Preheat oven to 350 degrees Fahrenheit. Bake the seared chicken breast for 12 to 15 minutes. Note: The thicker the cut, the longer the baking time.
Remove the chicken from the oven and allow to rest. Set aside.
On the same pan where the chicken was seared, pour remaining cooking oil.
When the oil becomes hot, put-in the carrots, Italian beans, cauliflower, red kidney beans, and yellow squash. Sprinkle with garlic powder, salt, and pepper. Stir fry (in high heat) for 5 to 8 minutes.
Transfer to a serving plate. Top with the sliced baked chicken.