Wild rice is grown in paddies in Lake of the Woods County. A beautiful plant and a great taste. Harvest is on now.

Ingredients

Can substitute snow peas or another vegetable; just don’t fry them for more than a couple of minutes on the first go-round.

• 1 whole boneless, skinless chicken breast, cubed
• 2 cups wild rice, cooked
• ½ pound fresh asparagus/sweet peas
• 3 tablespoons hoisin sauce
• 4 tablespoons peanut oil
• 1 tablespoon brown sugar
• Directions
  Step 1
  Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. (can use frozen sweet peas) In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare wild rice OR reheat cooked rice and keep warm.
  Step 2
  Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat.
  Step 3
  Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice.