Comments on: Thai Spicy Chicken, Basil and Asparagus http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Chicken Stir-Fry with Asparagus and Snow Peas Recipe, and My Thoughts on Carbon Steel Woks — Andrea Meyers http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/#comment-240357 Chicken Stir-Fry with Asparagus and Snow Peas Recipe, and My Thoughts on Carbon Steel Woks — Andrea Meyers Thu, 19 Apr 2012 20:00:22 +0000 http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/#comment-240357 [...] Tigers & Strawberries – Thai Spicy Chicken, Basil, and Asparagus [...]

]]> By: Thai-Style Basil Tofu and Asparagus | recipe from FatFree Vegan Kitchen http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/#comment-185204 Thai-Style Basil Tofu and Asparagus | recipe from FatFree Vegan Kitchen Wed, 29 Jun 2011 14:29:26 +0000 http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/#comment-185204 [...] been so inexpensive lately. I was considering substituting it when I just happened upon a Thai recipe that used asparagus and basil, posted by the very creative Barbara at Tigers and Strawberries. [...]

]]> By: mary-anne http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/#comment-53057 mary-anne Thu, 20 Mar 2008 17:25:38 +0000 http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/#comment-53057 If you haven’t tried Thai Oyster Sauce (Nahm Man Hoi)-please do-it has a very different flavour from the Chinese Oyster Sauce. Thai Oyster Sauce doesn’t contain MSG and is less salty, and has a richer flavour! I buy Mae Krua Brand, which means “mother of the kitchen,” and has a picture of a woman cooking on the label.

I love asparagus with pork or chicken stirfied Thai-style!

]]> By: Barbara http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/#comment-38716 Barbara Wed, 18 Jul 2007 20:25:34 +0000 http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/#comment-38716 Melissa–sorry I am so late with this reply.

I would cut the eggplants into fairly thick slices, and then cut each slice into matchstick-shaped pieces to echo the thickness and shape of the asparagus.

Then, I would leave out the garlic at the beginning. I would add the eggplant and the garlic at the same time, while the chicken is still laying on the bottom of the wok, browning. Scatter the garlic first, then the eggplant and then start stirring them all together after the chicken has browned. (You may need extra oil, because eggplant soaks up oil like nobody’s business. Just so you know…)

That is how I would do it.

And thank you for recommending my blog to people–that makes me happy.

When you have made it with the eggplant, let me know how you like it!

Blessings!

]]> By: Melissa http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/#comment-38235 Melissa Wed, 11 Jul 2007 02:02:02 +0000 http://www.tigersandstrawberries.com/2006/05/10/thai-spicy-chicken-basil-and-asparagus/#comment-38235 Hi Barbara,

How can I incorporate Japanese eggplant into this dish without burning the garlic or overcooking the chicken? Should it be cooked separately and added with the asparagus?

By the way, I’m a huge fan of your site! I recommend it like nobody’s business.

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