|Recipe Name:||Asparagus Stir-fry With Black Bean Sauce||Submitted by:||Administrator|
|Number of Servings:||4|
2 Tablespoon(s) Mirin
1 Tablespoon(s) Cornstarch
1/4 Cup(s) Chinese black bean sauce
2 Garlic cloves, minced
3 Ginger, minced
1 Tablespoon(s) Canola oil
1 Cup(s) Vegetable broth
2 Tablespoon(s) Soy sauce
1 1/2 Pound(s) Asparagus, trim & cut in 2"
3 Scallions, cut into 2"
1 Tablespoon(s) Slivered almonds
Red pepper flakes, to taste
In a small bow, 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 frypan over medium
heat. Add black bean mixture; cook, stirring constantly until well
blended, about 1 minute. Add broth and soy sauce; cook, stirring,
about 1 minute. Increase heat to medium-high. Add asparagus and
scallions; cook, stirring, until vegetables are crisp-tender, 3-4
minutes. Add additional broth or water if necessary to prevent
sticking. With slotted spoon, transfer vegetables to serving platter.
Reduce heat to medium. Add cornstarch mixture to pan; stir until sauce
thickens, 1-2 minuites. Pour sauce over asparagus and sprinkle with
almonds. Sprinkle with red pepper flakes if desired. | Recipe by:
Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 50
Total Fat: 5.7g