This recipe is simple to prepare and has the nice punch of chilli from Thai Fried Chilli Paste. MSG is optional but here we show you how to use just a touch for added flavor.
For 2 Person(s)
Break the baby corn in half and do the same with your asparagus,. Then immerse them separately into boiling water for just half a minute, remove, rinse and set aside,
Slice the green onion as shown then fry in vegetable oil. Add sliced chicken to the pan, add salt, fish sauce, and MSG (optional). Fry for a bit at medium heat then add Thai Fried Chilli Paste. Mix well and add crushed black pepper. Cook a bit longer then add oyster sauce followed by sugar.
When the chicken is cooked through, add sliced onion, and your corn & asparagus. Stir fry to heat everything then pour over a slurry of glutinous rice flour & water. How much slurry to add it up to you but we didn't add much, just enough to thicken it.
Turn up the heat and fry just a minute or so then transfer to a plate.
Enjoy!