Epicure Recipe Card #3: Wok-fried Chicken with Asparagus & Shiitake

I know, I know… I can already hear you saying, “Another stir-fry recipe?!” Well I can’t help that the recipe cards seem to feature heavily in this area but it also does suit the times when I’m not terribly motivated with planning. So please forgive me and I can assure you that there are many other things to come. But you can’t deny the ease of these for mid-week dinners, can you? Which is exactly the reason why I choose them.

For this week’s selected recipe card, I pared it down a little again and cut back on the variety of ingredients used. I served it alongside bowls of plain egg noodles in broth although, of course, you can serve it with rice.

Wok-fried Chicken with Asparagus & Shiitake (serves 2)
(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

·         1 skinless chicken breast, thinly sliced
·         1 quantity of My All-purpose Cantonese Marinade
·         6 dried shiitake, soaked in cold water overnight
·         ½ tsp sugar
·         1 bunch asparagus, woody stems removed and cut into lengths
·         1 tbs cooking oil
·         finely shredded ginger (optional)
·         1 tbs oyster sauce

  1. Toss chicken with the marinade and set aside 20-30 minutes.
  2. In the meantime, remove stalks from shiitake and slice the caps to about 5mm thick. Toss sliced caps with the sugar and set aside. (This helps to remove a ‘fishy/bitter’ flavour that the Chinese describe.)
  3. When ready to cook, heat the oil in a wok or saucepan to almost smoking on high heat. Add ginger, if using, for around 10 seconds before adding the chicken. Stir-fry until most pieces are cooked to medium-well before removing chicken from pan and setting aside.
  4. Add shiitake slices to the hot pan and toss until starting to brown before adding the asparagus. Stir-fry asparagus until bright green and cover with a lid for a minute before checking how cooked they are. If they’re too crunchy for your liking then cover for another minute before checking again.
  5. Return chicken to pan along with oyster sauce and stir-fry the whole lot until cooked through.

happy cooking!


  1. you're doing a great job with these recipe cards! this one unquestionably looks better than the photo that's on the card :D

  2. I have to agree with panda on both counts!

  3. You can never make too many stirfries. Its always soo good, fresh,simple and satisfying ^_^

  4. Asparagus and shitake are two ingredients I wouldn't have thought about pairing together... This stir fry looks great though - I need to start thinking out of the box more.. :)

  5. I too agree with Panda and Conor. Stir-fries are fantastic during the week, taste great and are quick.

  6. Nothing wrong with stir fries at all! After all there are five weeknights in which we need to make fast meals ;) Although of course I do wish that there were two weeknights and five weekend nights :P

  7. Hi Mademoiselle Délicieuse,

    We've been following your food blog for a while now and have been inspired to start one of our own!
    Here is the link to our blog http://nomnomnibblies.blogspot.com/
    Please pop by when you have time!

    Love, L & J xx
    P.S We agree with everyone else - stir fries are delicious and easy to make .. and yours looks great ! :)

  8. I am loving the stir fry recipes so keep them coming! And shiitake mushrooms are one of my favourites... mmm...

  9. I'm not really a fan of stir frys, but this could be one recipe I'm really interested in!! Perhaps you should offer your photos to the company because yours are much more beautiful than the recipe cards !!!

  10. Stir fries are the best for mid week meals. I'm probably having one tomorrow night :P

    Once again, yours looking better than the recipe card!

  11. Stirfries are so easy and yum it's probably one of the best meals to have handy. :) That's also probably why it's heavily featured in those epicure cards too!

  12. I love stir-fry with shitake mushrooms. This dish looks healthy and delicious.

  13. Totally understand why stir fries are so popular! Keep em coming! I do look forward to your cooking adventures.

  14. Hey Panda, thank you! Progress is going well with the recipe cards =)

    Hey Conor, need to keep motivation levels up! And you girls are too kind =)

    Hey Leona, they're like my lazy default thing to cook!

    Hey Anita, I reckon you can substitute asparagus for anything you'd use snow peas or sugar snap peas in.

    Hey Sara, they don't require as much thinking for me when cooking...or perhaps that just me!

    Hey Lorraine, I too wish there was more time for languidly prepared food!

    Welcome L and J! Thanks for dropping by =) And I look forward to more food gems from you girls.

    Hey Trisha, oh yes, plenty more where these came from!

    Hey Gastronomy Gal, haha, I'm obviously not doing the photos from the recipe cards much justice with my photography 'skills' here =p

    Hey Shellie, thank you! *blush blush*

    Hey Vickys, I agree!

    Hey Ellie, I love shiitakes too, be it dried or fresh.

    Hey Trissa, the cooking will get more interesting and less stir-fry focussed, I promise!


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