See how red your guilt is. Mark the scarlet stain. If you were to wash your soul in the Atlantic Ocean, you might incarnadine every wave that washes all its shores, and yet the crimson spots of your transgression would still remain. But plunge into the “fountain filled with blood, drawn from Immanuel’s veins,” and in an instant you are whiter than snow. Every speck, spot, and stain of sin is gone, and gone forever.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Chicken	4	Servings

INGREDIENTS

1	lb	Chicken thighs
1 1/2	lb	Fresh asparagus
1 1/2	tb	Fermented black beans
1		Clove garlic, crushed
3	tb	Oil
1/2	ts	Salt
1	ts	Sugar
3/4	c	Water
3/4	ts	Cornstarch
1 1/2	tb	Cold water
1	ts	Salt
1	ts	Sugar
1	ts	Thin soy sauce
1		Green onion, slivered
		Dash of pepper

INSTRUCTIONS

SEASONING
1. Bone and remove skin from chicken.  Cut into 1"x 1 1/2" pieces.
2. Add "seasoning" to chicken and mix well.
3. Cut off and discard the last 2 " at the base end of the asparagus. Then,
cut each spear diagonally into 2" lengths. Wash and drain.
4. Wash black beans thoroughly (at least 2 rinses). Mash the beans and mix
with the crushed garlic.
5. Heat wok.  Add 2 tablespoon oil.  Stir-fry the seasoned chicken for 5
minutes.  Set aside.
6. Reheat wok.  Add 1 tablespoon oil and the black bean mixture and cook
for 1 minute.
7. Add the asparagus and stir-fry for 2 minutes.  Then add salt, sugar, and
water.
8. Add the chicken and bring the mixture to a boil.
9. Thicken with cornstarch mixture (made with 3/4 tablespoon cornstarch and
1 1/2 tablespoon cold water). Cook for 1 minute, and serve.
NOTE: Do not try to substitute canned asparagus!
SOURCE: Chopsticks, Wok and Clever
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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