Brown Rice With Brazil Nuts and Asparagus for 4 Persons
330 grams (10-12 ounces) asparagus
3 tablespoons chicken broth
1 1/2 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 clove garlic, mashed
3 Chinese green onions, separate the white and green parts and chop each
1 tsp ginger, minced
2 cups of brown rice, cooked in advance
1/2 cups of brazil nuts pealed, chopped and and toasted in a skillet with no oil, until just as the nut pieces turn light brown
1 teaspoon sesame oil
2 tablespoon of cilantro, diced
Just enough oil to fry the rice
Trim off the fiber bottom part of the asparagus and discard. Cut the rest into 1 centimeter pieces.
Mix the chicken broth, oyster sauce, soy sauce, and the sugar.
Heat the oil in a large skillet or wok and stir fry the garlic, the white part of the green onions, and the ginger for a few seconds.
Add the asparagus and stir-fry for 1 minute.
Add the rice and mix with the rest until hot.
Add the toasted Brazil nuts and the mix of sauce.
Stir all together and add the sesame oil and the green part of the onions and the cilantro.