Asparagus Stir-Fry with Black Bean Sauce

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Asparagus Stir-Fry with Black Bean Sauce

 

2 tbsps. mirin or dry white wine

1 tbsp. cornstarch

2 tbsps. black bean sauce, or to taste

2 garlic cloves, minced

3 slices fresh ginger, minced

1 tbsp. canola oil

1 cup vegetable broth

2 tbsps. light soy sauce

1 1/2 lb. asparagus, trimmed and cut into 2-inch pieces

3 green onions, green and white parts, chopped

1 tbsp. 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, 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 to 4 minutes. Add additional broth or water if

necessary to prevent sticking.

With slotted spoon, trans sfer vegetables to serving platter. Reduce heat to

medium. Add cornstarch mixture to pan; stir until sauce thickens, 1 to 2

minutes. Pour sauce over asparagus and sprinkle with nuts. Sprinkle with red

pepper flakes and serve over cooked rice, if desired.

Serves 4.

Calories 132, Fat 5 g, Carbs 16 g, Fiber 4 g, Protein 7 g.

Points 2.