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Ingredients:
1 lb asparagus, stiff ends peeled
1/4 lb brown button mushrooms (or mixed
mushrooms)
2 garlic cloves
1 T fermented black soybeans
1.5 T rice vinegar
1 T soy sauce
1 t potato starch (or cornstarch)
1 t brown sugar
1 T sake or other rice wine
Directions
Cut asparagus on the diagonal into
1-2 inch pieces. Blanch for 5
minutes in boiling water. Drain
and set aside.
Wash and slice mushrooms. Set
aside.
Mince the garlic. Rinse the black
beans well. Mix garlic and beans
together. Set aside.
Mix together the rice vinegar,
tamari, starch, sugar, and sake.
Set aside.
Fill a glass with water and set
handy next to the stove. Put a
skillet over high heat. When the
pan is hot, dump the garlic
mixture into the pan. Stir fry for
one minute, adding water as the
mixture begins to stick -- add
just a little at time. Add the
asparagus and stir fry for 10
minutes (or until asparagus is
just shy of being crisp-done),
again adding water just as needed.
Add mushrooms and stir fry for 2-5
more minutes. Add the vinegar
mixture (giving it a last stir to
make sure starch is well mixed),
stir until evenly coated and sauce
thickens. Serve immediately.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
