Asparagus Stir-Fry with Black Bean Sauce
INGREDIENTS
- 2 Tbs. dry white wine or mirin
- 1 Tbs. cornstarch
- 1/4 cup Chinese black bean sauce
- 2 garlic cloves
- 3 slices of fresh ginger, minced
- 1 Tbs. vegetable oil
- 1-cup vegetable or chicken broth
- 2 Tbs. light soy sauce
- 1.5 lbs. asparagus, trimmed and cut into 2-inch pieces
- 3 scallions cut into 2-inch pieces (green & white parts)
- 1 Tbs. slivered almonds or chopped cashews
- Red pepper flakes to taste
In a small bowl, mix mirin or wine with cornstarch until smooth: set aside. In another small bowl, mix black bean sauce with garlic and ginger: set aside.
Heat oil in a large nonstick frying pan over medium heat. Add black bean mixture: cook, string constantly till well blended, about 1 minute.
Increase heat to medium-high. Add asparagus and scallions; cook, stirring, till vegetable are crisp-tender, 3-4 minutes. Add additional broth or water if necessary to prevent sticking.
Transfer vegetable to a serving platter. Leave broth in pan. Reduce heat to medium. Add cornstarch mixture to pan; stir till sauce thickens, 1-2 minutes. Pour sauce over asparagus and sprinkle with almonds. Sprinkle with red pepper flakes and serve over cooked rice. 4 servings