Stir-fried Chicken and Tofu with Asparagus

If you have cold or damp conditions or are overweight, make sure the tofu is thoroughly cooked in a small amount of olive oil before adding it to the stir-fry. Alternatively, the tofu can be replaced with precooked and gently heated adzuki beans. To improve sluggish digestion, add extra ginger. Or, if you have a red tongue with a yellow coating, omit the ginger. People with excessive heat or heart problems may wish to use less oil and cover the wok or frying pan to create a steaming effect.


Olive oil
Small knob of fresh ginger, finely chopped
1 small onion, finely chopped
4 red capsicums, finely chopped
8 small chicken breast pieces
1 packet of firm tofu
16 asparagus spears
Handful coriander leaves


In a small amount of olive oil, sauté ginger, onion and capsicum. Remove from pan. Making sure the frying pan or wok is very hot, stir-fry chicken pieces. Remove from heat. Mix in the tofu and add a dash of shoyu. Break off the woody ends of the asparagus and steam. Place four spears on each plate as a bed and pile the rest of the ingredients on top. Use the coriander as garnish.

(Food for the Seasons, Lun Wong, pg. 73)

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