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Asparagus-Lover's Stir-Fry Recipe

I find it a challenge to prepare vegetables so that they appeal to everyone...especially children. After tasting this special stir-fry, folks lean to love asparagus in no time.

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6-8 Servings
Prep/Total Time: 25 min.

Ingredients

4 tablespoons vegetable oil, divided
1 cup sliced celery
4 cups fresh asparagus pieces
1/2 cup sliced green onions
4 boneless skinless chicken breast halves, cut into 1-inch strips
2 teaspoons grated orange peel
1 garlic clove, minced
4 teaspoons cornstarch
1/2 cup water
2 tablespoons thawed orange juice concentrate
1/2 cup sliced almonds
Hot cooked rice

Directions

In a large skillet or wok, heat 2 tablespoons oil. Stir-fry celery over medium-high heat for 1 minute. Add asparagus and onions; stir-fry for 3-5 minutes or until asparagus is crisp-tender. Transfer to a bowl; set aside. Add remaining oil to the skillet. Stir-fry chicken, orange peel and garlic for 3-4 minutes or until chicken juices run clear.
Combine the cornstarch, water, orange juice, orange juice concentrate and soy sauce until smooth; stir into skillet along with reserved vegetables. Cook and stir for 3 minutes or until sauce is thickened and vegetables are heated through. Stir in almonds. Serve over rice. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 205 calories, 12 g fat (2 g saturated fat), 37 mg cholesterol, 48 mg sodium, 10 g carbohydrate, 3 g fiber, 17 g protein.

Asparagus-Lover's Stir-Fry published in Country Chicken Cookbook , p41

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