| 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
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