INGREDIENTS

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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