| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Main dishes, Chinese |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Fermented black beans; (Chinese) |
| 1 |
|
Garlic clove |
| 1 1/2 |
lb |
Asparagus; sliced diagonally |
|
|
In 1/2-in. pieces |
| 2 |
c |
Boiling water |
| 1/4 |
c |
Oil |
| 1/2 |
lb |
Flank steak; thinly sliced |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Chicken stock |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Water |
INSTRUCTIONS
Soak black beans in warm water a few minutes. Drain and mash beans with
garlic. Drop asparagus in boiling water and boil 2 minutes. Drain
immediately. Heat 2 tablespoons oil in skillet or wok until very hot. Add
beef, stir quickly, then remove from pan. Add remaining oil to skillet and
heat. Add bean mixture and stir over high heat for a few seconds. Add salt
and asparagus. Stir-fry 1 minute. Add chicken stock, cover and cook 2
minutes. Mix cornstarch, sugar and water and stir into meat mixture. Stir
until sauce is thick and smooth. Add beef and blend quickly.
Created by: General Lee's, Los Angeles (C) 1992 The Los Angeles Times
Posted to EAT-L Digest 29 Sep 96
Date: Mon, 30 Sep 1996 16:46:07 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“The church is prayer-conditioned.”