Asparagus Stir-Fry with Black Bean Sauce
2 tbsps. mirin or dry white wine
1 tbsp. cornstarch
2 tbsps. black bean sauce, or to taste
2 garlic cloves, minced
3 slices fresh ginger, minced
1 tbsp. canola oil
1 cup vegetable broth
2 tbsps. light soy sauce
1 1/2 lb. asparagus, trimmed and cut into 2-inch pieces
3 green onions, green and white parts, chopped
1 tbsp. slivered almonds or chopped cashews
red pepper flakes, to taste
In a small bowl, 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 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 to 4 minutes. Add additional broth or water if
necessary to prevent sticking.
With slotted spoon, trans sfer vegetables to serving platter. Reduce heat to
medium. Add cornstarch mixture to pan; stir until sauce thickens, 1 to 2
minutes. Pour sauce over asparagus and sprinkle with nuts. Sprinkle with red
pepper flakes and serve over cooked rice, if desired.
Serves 4.
Calories 132, Fat 5 g, Carbs 16 g, Fiber 4 g, Protein 7 g.
Points 2.