| Preparation time.-15 minutes | | | | becomes soft. |
| Total cooking time: 10 minutes | | | | 3. Stir in the soy sauce and 1/4 cup (60ml/2 fl oz) of |
| Serves 4 | | | | water, cover it and simmer for about 2 minutes, or until |
| Ingredients: | | | | all the chicken becomes well tender and the |
| - 2 tablespoons oil | | | | vegetables become slightly crisp. Sprinkle with the |
| - 1 dove garlic, crushed | | | | almonds and after that you can serve immediately. |
| - 10cm (4 inch) piece ginger, peeled and sliced | | | | Nutrition Value: |
| - 3 chicken fillets, sliced | | | | - Protein 30 g; |
| - 4 spring onions, sliced | | | | - Fat 12 g; |
| - 200 g (6 1/2 oz.) fresh asparagus spears, cut into | | | | - Carbohydrate 2 g; |
| lengths | | | | - Dietary Fibre 1 g; |
| - 2 tablespoons soy sauce | | | | - Cholesterol 60mg; |
| - 1/3 cup (30 g/1 oz.) slivered almonds, roasted | | | | - Energy 1010kJ (240cal) |
| 1. Heat a wok over very high heat, add some oil and | | | | 1. Stir-fry the garlic, the ginger and all the chicken until |
| swirl it to coat the side. Add the garlic, the ginger and all | | | | the chicken start to change colour. |
| the chicken and stir-fry it for about 1 to 2 minutes, or | | | | 2. Add the spring onion and the asparagus and stir-fry |
| until all the chicken will change colour. | | | | it until the spring onion becomes soft. |
| 2. Add the spring onion and the asparagus and stir-fry | | | | 3. Stir in the soy sauce and a some water and cover |
| them for a further 2 minutes, or until the spring onion | | | | the wok to steam all the vegetables. |