300 g chicken fillet, cut into thin strips
2 tbsp Worcestershire sauce or soy sauce
200 g asparagus or zucchini
200 g porcini mushrooms, cut in halves
1 red pepper, sliced squares
Meat stir the sauce and allow to marinate for 10 minutes. Asparagus peeler to peel potatoes of 4-5 cm from the base and the ends are trimmed to 1-2 cm. Can be cut into pieces with a length of 5-6 cm. Put them for 3 minutes in boiling salted water and immediately placed in a bowl of ice water to not lose their color. In wok or deep skillet heat 1 tbsp sunflower oil in it and fry the meat until golden. Remove. In another pan put 1 tbsp sunflower oil and add the mushrooms. Fry on high heat for 3-4 minutes until lightly golden brown. Add asparagus and peppers. Stir for 2-3 minutes and put the meat. Everything is seasoned with salt and pepper. Instead of asparagus can use zucchini, cut into sticks without them white and milled.