| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Frugal01 | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Asparagus, cleaned |
| 1/2 | lb | Beef flank steak, sliced |
| thin | ||
| across the grain | ||
| 3 | T | Soy sauce, light |
| 1/2 | t | Grated fresh ginger root |
| 2 | T | Chinese rice wine, or dry |
| sherry | ||
| 1 | T | Cornstarch |
| 3 | T | Peanut oil |
| 2 | Garlic clove, sliced thin | |
| 1 | T | Dow See -, see * Note |
| rinsed drained | ||
| 1/4 | c | Chicken stock, fresh or |
| canned | ||
| 1 | pn | Sugar |
| 1 | pn | Salt, to taste |
INSTRUCTIONS
Note: Fermented black beans, available in Asian markets. Slice the cleaned asparagus diagonally into 1/4-inch pieces. Set aside. In a small bowl marinate the sliced beef in 2 tablespoons of the light soy sauce, ginger, rice wine and the cornstarch. Mix well and let sit for 15 minutes. Heat a wok or large frying pan and add the oil. The oil should begin to smoke. Quickly lay the meat on one side in the pan. Do not turn, but cook over high heat for a moment until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. Heat the pan again and add the garlic. Stir-fry for just a moment and add the rinsed fermented black beans (dow see). Stir-fry for another moment and add the asparagus. Toss for a few seconds, then add the remaining soy sauce, salt and sugar. Stir-fry just until tender, about 5 minutes. Add the meat and chicken stock. Stir to make a sauce. Serve immediately. Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-02-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 137
Total Fat: 15.4g
Cholesterol: 45.2mg
Sodium: 772.5mg
Potassium: 734mg
Carbohydrates: 12.9g
Fiber: 2.9g
Sugar: 3.1g
Protein: 20.2g