| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Inuit | New, Vegtime6 | 4 | Servings |
INGREDIENTS
| 2 | T | Mirin |
| 1 | T | Cornstarch |
| 1/4 | c | Chinese black bean sauce |
| 2 | Garlic cloves, minced | |
| 3 | Ginger, minced | |
| 1 | T | Canola oil |
| 1 | c | Vegetable broth |
| 2 | T | Soy sauce |
| 1 1/2 | lb | Asparagus, trim & cut in 2" |
| pc. | ||
| 3 | Scallions, cut into 2" | |
| pieces | ||
| 1 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: <1mg
Sodium: 685.9mg
Potassium: 231.6mg
Carbohydrates: 34.2g
Fiber: 2.1g
Sugar: 14.7g
Protein: 3g