Asparagus & Mushrooms With Black Bean Sauce Recipe

Step 1

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside.

Step 2

Wash and slice mushrooms. Set aside.

Step 3

Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside.

Step 4

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.

Step 5

Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately.

Comments:

Fermented black soybeans are available in Asian markets. Usually labled "salted black beans". I find them in the preserved food section in plastic bags.

Posted by Michelle Dick to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.

Things You'll Need

  • 1lb Asparagus, stiff ends
  • Peeled
  • 1/4lb Brown button mushrooms (or
  • Mixed mushrooms)
  • 2 Garlic cloves
  • 1tb Fermented black soybeans
  • 1 1/2tb Rice vinegar
  • 1tb Tamari (or soy sauce)
  • 1ts Potato starch (or
  • Cornstarch)
  • 1ts Brown sugar
  • 1tb Sake or other rice wine

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