This is an dish easy to prep and cook. I personally love eating asparagus more than French beans. Well, you must overcook the asparagus as you want to leave some crunchiness. It is a very good one dish meal as it consisted of greens, meats (any meat of your choice) and a delicate sauce.
2 skinless and boneless thighs, thinly sliced
1 pound asparagus, trimmed and sliced
1 tomato wedges
½ green pepper, seedless and sliced
6 whole fresh shiitakes, washed and sliced
3 cloves garlic, peeled and finely chopped
1 tablespoon XO sauce of your choice, I used Lee Kum Kee
1½ tablespoons water
1 tablespoon canola/vegetable/corn/olive oil
Blanch the sliced asparagus with boiling water in a deep bowl for 10-12 minutes. Drain well.
Heat a wok or frying pan with canola/vegetable/corn/olive oil over medium-high heat. Toss in the chopped garlic and sauté until aromatic and lightly golden brown. Stir in the sliced chicken thighs and sauté until meat turned lightly white. Add the sliced blanched asparagus, tomato wedges, green peppers, shiitake and stir until well combined with oil and garlic. Stir-fry for 2 minutes. Add XO sauce and water; stir until well blended. Transfer to a serving platter.
Note: You may replace XO sauce with Oyster sauce. Also as a vegetarian dish replaces with Vegetarian Stir-fry Sauce