| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Inuit | New, Vegtime6 | 4 | servings |
INGREDIENTS
| 2 | tb | Mirin |
| 1 | tb | Cornstarch |
| 1/4 | c | Chinese black bean sauce |
| 2 | Garlic cloves; minced | |
| 3 | sl | Ginger; minced |
| 1 | tb | Canola oil |
| 1 | c | Vegetable broth |
| 2 | tb | Soy sauce |
| 1 1/2 | lb | Asparagus; trim & cut in 2" |
| ; pc. | ||
| 3 | Scallions; cut into 2" pieces | |
| 1 | tb | Slivered almonds |
| Red pepper flakes; to taste |
INSTRUCTIONS
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.
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”