As many Hmong parents garden they often plant and grow many tomatoes and green beans so it’s not a surprise if you find this fruit and vegetable together in a stir fry. Many hmong families love tomatoes as it makes the meat more succulant and tangy. This is a common yet delicious quick stir fry that is simple for those who don’t have much time to cook.
Preparation: 10 minutes Cooking: 15 minutes
Ingredients for 6 servings:
- 4 chicken thighs (1 IB)
- 1 TB oyster sauce
- 1 TB corn starch
- 5 cherry tomatoes, cut in halves
- 2 handfuls of green beans or asparagus, cut diagonally
- ¼ tsp of sea salt
- 1/2 TB of knorr chicken powder
- 2 TB Oil for stir frying
- Thinly slice the meat with skin on. Heat wok on medium high, cook meat for 7-8 minutes or til barely pink.
- Meanwhile, sliced your tomatoes and diagonally slice your green beans or asparagus.
- Add sliced tomatoes, oyster sauce and salt and cover lid for a few minutes. Mix occasionally until tomatoes have melted. Add the sliced asaparagus cover lid for a 5-7 minutes or until soft. Lastly, add corn starch and mix for 30 seconds before turning off the stove. Serve on one side of each plate with white steamed rice. Drizzle the stir fry juice over individual plates of white steamed rice if desire.