Asparagus Stir-Fry

[Guest guest]

Okay, one more. Another tasty one. I made it this past weekend. Served

with brown rice. Something to do with those tender young asparagus that

are showing up in the market.

 

Laura

 

* Exported from MasterCook Mac *

 

Asparagus Stir-Fry with Black Bean Sauce

 

Recipe By : Vegetarian Times, May 1996, pg. 53

Serving Size : 4 Preparation Time :0:30

Categories : Asian Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsps mirin

1 tbsp cornstarch

1/4 c black bean sauce

2 cloves garlic -- minced

3 slices fresh ginger -- minced

1 tbsp canola oil

1 c vegetable broth

2 tbsps soy sauce

1 1/2 lbs asparagus -- cut in 2 " pieces

3 ea scallions -- cut in 2 " pieces

1 tbsp slivered almonds

1 pinch crushed red pepper -- to taste

 

In a small bowl, mix mirin with cornstarch until smooth; set aside. In another

bowl, mix black bean sauce with garlic and ginger; set aside.

 

Heat oil in a large nonstick frying pan 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 minutes.

Pour sauce over asparagus and sprinkle with almonds. Sprinkle with red pepper

flakes and serve over cooked rice.

 

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Per serving: 144 Calories; 7g Fat (39% calories from fat); 5g Protein; 18g

Carbohydrate; 1mg Cholesterol; 1020mg Sodium