Poblanos Plus

• 1 red pepper
• 2 medium poblano peppers
• 7 asparagus
• 2 garlic cloves
• 1 teaspoon fresh gingerroot
• salt & pepper
• olive oil (couple teaspoons)
• chicken stock (less than 1/4 cup)

1. Clean and slice peppers (large long pieces as if for grilling),.
2. Prep asparagus (leave them long) ,.
3. Blanch all vegetables then chill with ice and water (I like them al dente),.
4. Drain just before the next few steps,.
5. Finely chop ginger,.
6. Finely chop garlic,.
7. Heat large skillet (give yourself lots of room!
8. ),.
9. Add oil, garlic, ginger,.
10. Add all the veggies,.
11. Stir fry on high (I like the veggies to get a little blistery),.
12. About a minute or two before serving pour in chicken stock (watch for splattering),.
13. Plate each portion, there will be a little reduced and well flavored stock at the bottom of the pan, use on the chicken or pork (there will be less than a teaspoon left).

red pepper, poblano peppers, garlic, fresh gingerroot, salt, olive oil, chicken

Taken from www.food.com/recipe/poblanos-plus-364705 (may not work)