Stir-fried Vegetables with Chicken
Rinse the broccoli, cut into florets, peel the stems and cut into slices. Rinse the chicken breasts, pat dry and cut into bite-sized pieces.
Trim the mushrooms and cut into thin slices.
Rinse the asparagus and peel the lower third. Cut into about 3 cm (approximately 1 inch) long pieces.
Cut the chile pepper into thin rings.
Peel the shallot, halve and cut into strips.
Peel the garlic and cut into thin slices.
Blanch the baby corn and broccoli in boiling salted water for 2-3 minutes. Rinse in cold water and drain well.
Fry the chicken in hot oil in a wok.
Add the garlic, shallots, ginger and chile and cook together briefly.
Add the mushrooms, asparagus baby corn and mushrooms and fry everything together for about 1-2 minutes. Stir the cornstarch with the broth and pour into the wok. Simmer until thickened, then season with soy sauce, chile sauce and fish sauce.
Serve with rice as desired.