Wok-Tossed Asparagus In Black Bean Sauce

[Guest guest]

* Exported from MasterCook *

 

Wok-Tossed Asparagus In Black Bean Sauce

 

Recipe By : Experience Life Magazine, May/June 2002, page 17

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound asparagus

3 tablespoons salted Chinese black beans -- gently crushed

3 tablespoons sherry or sake

1 tablespoon sugar

1 nugget fresh ginger -- golf-ball-sized

peeled and sliced thinly

1 clove garlic -- sliced thinly

2 dried hot chiles

(if you like more heat then

crush them slightly)

1 tablespoon sesame oil

1 tablespoon peanut oil

1/3 cup sliced scallions

 

Trim and slice the asparagus in 1/3 increments on a 45 degree angle. Leave

the tips whole.

 

Place a wok over high heat for 5 minutes to preheat, add the peanut oil and

swirl. Oil should be smoking.

 

Add the chiles, ginger, garlic and sugar.

 

Toss once or twice and add the asparagus, spreading in a single layer in

the wok.

 

Toss every 30 seconds or so for a few minutes, keeping the heat high.

 

Add the black beans, sherry and sesame oil.

 

Let liquid reduce to a glaze around the asparagus. This should take 20-30

seconds. Add the scallions, toss, adjust seasonings with salt and toasted

sesame seeds if you like.

 

Serve plattered.

 

By Andrew Zimmern. Zimmern is a celebrated chef, restaurateur and expert

culinary instructor. He is also Life Time Fitness's resident food expert

and Experience Life's regular " Edibles " columnist. You can find more of

Chef Andrew's recipes and cooking suggestions in the Cooking for Life

section at lifetimefitness.com.

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