Stir-Fry Lemongrass Chicken with Asparagus and Corn

Peel shallots and thinly slice in rounds. Peel ginger. Cut into paper-thin slices. Cut the slices in half once, so you have pieces about 1 inch by 1 inch. Thinly slice the pieces to make a julienne.

Remove outer layer from lemongrass and discard. Cut off and discard the dry top and hard end. Cut lemongrass in long strips, the cut the strips crosswise to finely mince. Mince garlic.

Heat oil in a wok over medium high heat. Add shallots and cook for about 3 minutes until just softened. Add ginger and lemongrass. Saute for another two minutes. Add garlic and chili sauce. Saute for another minute.

Meanwhile, cut chicken into thin strips. Season with salt and pepper.

When garlic is softened turn up heat to high. Add chicken to the wok. Spread out so it is in roughly a single layer. Let sear for four minutes, turning once.

While chicken is searing, trim and discard woody ends from the asparagus. Cut on a diagonal into 1/2-inch thick slices. Remove kernels of corn from the ear.

Stir in fish sauce, sugar, and broth or water to the wok. Bring to a simmer. Stir in corn and asparagus. Put a lid on the wok and reduce heat to medium high. Let simmer for 4 minutes or so until asparagus is just tender, stirring once or twice during the cooking.

To serve, remove from heat and stir in mint or cilantro. Serve with rice.