Asparagus chicken stir fry

1 tblsp black bean sauce
1 tblsp oyster sauce
1 tsp Thai fish sauce
1 tsp red Thai chilli paste
60ml (2 fl oz, 4 tblsp or ¼ US cup chicken stock)
175g (6 oz) chicken breast
2 cloves garlic, minced
a 2.5cm (1″) piece of ginger 
1-2 chilli peppers
225g (8 oz) fresh asparagus
1 medium red bell pepper
2 spring onions
cornflour or rice flour for coating
oil for frying
1 tsp sesame oil (optional)

Mix the chilli paste with the sauces and chicken stock. Set aside.

Peel ginger and garlic. Top and tail chillis (remove seeds if you prefer). Chop finely. Trim tips off asparagus and set aside. Cut asparagus stalks and spring onions into 2.5cm (1″) pieces. De-seed pepper and cut into 2.5cm (1″) pieces.

Cut chicken breast into 2.5cm (1″) pieces. Coat with cornflour or rice flour, and deep fry in a small amount of oil until brown. Remove onto kitchen paper and set aside.

Cook garlic, ginger and chillis in a small amount of oil until fragrant.

Add asparagus pieces (not tips). Stir fry and add red pepper.

Continue to stir fry, then add mixed liquids and chicken. Cook for about a minute and add asparagus tips.

If desired, thicken with 1 tsp cornflour or rice flour mixed in 1 tsp water.

Stir in the spring onions, sprinkle with sesame oil, and serve.