---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Chicken Asparagus & Red Pepper
  Categories: Chinese, Main dish, Spices
       Yield: 4 servings
  
       1 lb Boned,skinned chicken breast
       2 tb Finely minced fresh ginger
       2 md Garlic cloves
            - peeled and minced
       2 tb Soy sauce
       2 tb Sweet port or Sherry
            -=OR=- Madeira
       3 tb Sesame oil
       1 ts Chili oil
   1 1/2 lb Asparagus
       1 md Yellow onion
       1 md Red bell pepper
       1 ts Cornstarch; blended with
     1/4 c  Chicken broth
  
   POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them
   crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room
   temperature in a mixture of the ginger, garlic, soy sauce, port and 1
   tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus.
   Peel the asparagus and slice them crosswise, slightly on the diagonal, into
   1-inch lengths. Peel and halve the onion, then cut each half into thin
   slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch
   strips. Set a wok or large skillet over high heat. Add the chili oil and 1
   tablespoon of the remaining sesame oil and heat the oil for about 1 minute,
   until ripples appear on the wok bottom. Add the onion and red pepper and
   stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to
   steam for 1 minute. Using a slotted spoon, remove the vegetables from the
   wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in
   the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend
   in the cornstarch mixture, stirring it for about 1 minute, until the sauce
   has thickened and becomes clear. Return the vegetables to the wok, toss the
   mixture lightly for about 30 seconds, and serve. Accompany the chicken with
   fluffy boiled rice.
   
   JEAN ANDERSON
   
   PRODIGY GUEST CHEFS COOKBOOK
  
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