"Spring has returned. The Earth is like a child that knows poems."
~ Rainer Maria Rilke

Cymbidium Orchid
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CHICKEN SATAY & ASIAN ASPARAGUS
~ Simple supper with fresh asparagus ... a hint of 'spring'
(adapted from Foodie Froggy)
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6 chicken breasts, cut in strips
1 1/2 Tbsp. canola oil (more if needed)
bamboo skewers
Marinade:
6 Tbsp. soy sauce
2 Tbsp. Mirin (sweet rice wine), sherry or Marsala
coarse salt and freshly ground pepper
Satay Sauce:
4 Tbsp. peanut butter
2 Tbsp. chopped garlic
2 tsp. chili oil
3 Tbsp. white rice vinegar
4 Tbsp. soy sauce
2 Tbsp. brown sugar
1 tsp. red pepper flakes
- Combine soy sauce, Mirin (sherry or Marsala), salt & pepper. Add chicken strips, toss, and marinate for 20 minutes.
- Combine ingredients for Satay Sauce in blender. Set aside.
- Heat wok with 1 1/2 Tbsp. canola oil until it smokes a little. Add chicken and sauté about 5 minutes (don't overcrowd ... sauté in batches).
- Lower heat and add Satay sauce and all the chicken. Cook about 5 minutes or until heated through.
- Thread chicken on skewers. Serve in bowls with sauce and Asian asparagus. (6 servings)
Note: Chicken can also be threaded on water soaked skewers and grilled 5-7 minutes. Serve Satay sauce on side for dipping.
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ASIAN ASPARAGUS
1 lb. fresh asparagus
3 Tbsp. chopped shallots
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 tsp. chili oil
toasted sesame seeds
- Wipe wok clean with paper towel. Heat sesame and chili oil.
- Sauté asparagus and shallots until 'al dente'. Add soy sauce and heat through.
- Sprinkle with toasted sesame seeds and serve.

New Best Friend
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