New Recipes at The UK Recipe Archive

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* Exported from MasterCook *

 

Asparagus and Mushrooms With Black Bean Sauce

 

Recipe By :Michelle Dick

Serving Size : 0 Preparation Time :0:00

Categories : Fatfree

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound asparagus -- stiff ends peeled

1/4 pound brown button mushrooms -- (or mixed mushrooms)

2 garlic cloves

1 tablespoon fermented black soybeans

1 1/2 tablespoons rice vinegar

1 tablespoon tamari -- (or soy sauce)

1 teaspoon potato starch -- (or cornstarch)

1 teaspoon brown sugar

1 tablespoon sake or other rice wine

 

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.

 

Comments:

 

Fermented black soybeans are available in Asian markets. Usually

labled " salted black beans " . I find them in the preserved food

section in plastic bags.

 

 

 

 

 

 

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