Stir-Fried Chicken and Asparagus, a wee rant

As a break from asparagus I made a pizza the other night.

I never use sauce on pizza.

I always use very thinly sliced Roma tomatoes.

For that reason I usually only make pizza in the late summer or early fall, when I have lots of tomatoes. But the vegetable market had the first tomatoes in from Spain the other day and I couldn’t resist.

Naturally, I bought more than I needed…. So with the last few asparagus spears and the last few tomatoes  and the rest of the green garlic, I made a simple stir-fry.

Bien sûr!

Stir-Fried Chicken and Asparagus

Total time: 25 minutes

Ingredients:

  • 2 chicken breasts, cut into bite-size pieces
  • 8oz (240gr) asparagus, cut into 1 1/2″ (4cm) lengths
  • 4 small Roma tomatoes, peeled and chopped
  • 4 green garlic, sliced, including green tops (or 1 small leek and 2 cloves garlic)
  • 2 tsp olive oil
  • 1 tsp sesame or walnut oil
  • 2 tsp soy sauce
  • 2/3 cup (5oz, 150ml) chicken stock
  • 1/3 cup (3oz, 90ml) dry sherry
  • 1 tbs cornstarch (corn flour, maizena)
  • 2 tbs water
  • 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
  • 1 cup (8oz, 240ml) chicken stock 

Stir-Fried Chicken

Instructions:

  • Cook rice in stock according to package directions.
  • When done, fluff with a fork and set aside.
  • Heat oils in large skillet.
  • Add green garlic (or leek and garlic), asparagus and stir-fry 5 minutes.
  • Remove vegetables to a plate.
  • Add chicken to skillet and stir-fry 5 minutes.
  • Add soy sauce, stock, sherry cover and simmer 5 minutes.
  • Add tomatoes and simmer 2 – 3 minutes longer.
  • Return vegetables to skillet and simmer another 2 – 4 minutes, until asparagus is tender and tomatoes soft.
  • Dissolve cornstarch in water. Add to skillet and stir until thickened.
  • Spoon over rice and serve.

Print Recipe

I would like to apologize for the simple and easy format of my recipe posts (she says, sarcastically).

I was surfing the internet this morning, looking for ideas, and I checked a few food blog recipes.

If I were to follow the current style this recipe post would have photos of the following

  • All of the ingredients, arranged artistically.
  • Me cutting the chicken
  • Me cutting the asparagus
  • Me cutting the green garlic
  • Me measuring the rice
  • Me putting the rice into a saucepan
  • Me pouring the chicken stock (important to see the actual stock being poured, not just added)
  • The skillet heating the oils
  • My hand adding the asparagus and green garlic to the skillet
  • Stirring the green garlic and the asparagus

I could go on but I’m sure you get my point.

Underneath each photo would be an extremely informative description, like:

  • Adding the stock to the rice.

Brilliant, eh?

I had to scroll through at least 15 photos before I could get to the actual recipe to see if it was anything I would be interested in.

I didn’t look at any of the photos – I mean, really, I know what an onion looks like and I know what a skillet looks like.

By the time I found the recipe, I was so irritated that I gave it a quick glance, wondered what all the fuss was about and closed the tab.

So…..

If you have a strong desire to see a still photo of someone’s hand dropping onions into a hot skillet you’ve come to the wrong blog.

Sorry…..

Okay, okay…. I’ll be nice and agree that maybe some people need all the photos in order to figure out how to fry an onion. But put the instructional photos after the recipe for those who want it.

Some of us may be interested in your recipe but already know how to boil water and don’t want to scroll through 15 (truly wonderful !!!!!) photos to get to it..

Now I feel this compulsion to add a photo…..

quince

My Japanese quince flowering in early April.

It also flowered in early January… It’s confused.

Last update on May 6, 2016

7 thoughts on “Stir-Fried Chicken and Asparagus, a wee rant”

  1. Your Japanese quince is beautiful and one of the reasons I started following you is because you don’t make me view a million photos before I get to the recipe. So I thank you! Making your crispy breaded scallops tonight, can’t wait for dinner!

  2. Absolutely! There was one of those I watched and thought, “I think they are missing something.” So I went through the link to the post with just the recipe. That’s right, more ingredients than they showed in the picture sequence–and likely a cookable recipe.

  3. Laughed at your astute words on photographing the process seeming to be more important than the food. There’s so much of that going on (at least in the USA), in all manner of things. The narrative seems to be more important to talk about than a product.

  4. It is even more frustrating when your internet connection is not good. At least i don’t have to wait forever for your posts to download.

    The quince is so pretty – yet another shrub to consider when I get to do my garden from next month on but I suspect a veggie patch will be taking priority.

  5. On some sites I get pretty frustrated trying to find the actual recipe….too many photos or too many ads will make me click away. Do the quince flowers smell as good as my lemon tree blooms? 🙂

  6. Delline, thanks…. Good to know. I just don’t have the patience for all of them. Hope the scallops were good!

    Karen, that would be really irritating 😉

    Dan, it worries me that people will loose the ability to read and follow written instructions.

    Gill, and my internet connection is one of the slow ones. I actually had quince one year so they’re not just another pretty bush

    Meredith, I feel the same. I’m always too impatient. No scent from the quince, sadly

    kate – unless they’re pretty blue doors or dogs or something 😉

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