Asparagus And Mushrooms With Black Bean Sauce Recipe

• 1 lb asparagus, stiff ends peeled
• 1/4 lb brown button mushrooms, (or possibly mixed mushrooms)
• 2 x garlic cloves
• 1 Tbsp. fermented black soybeans
• 1 1/2 Tbsp. rice vinegar
• 1 Tbsp. tamari, (or possibly soy sauce)
• 1 tsp potato starch, (or possibly cornstarch)
• 1 tsp brown sugar
• 1 Tbsp. sake or possibly other rice wine

1. Cut asparagus on the diagonal into 1-2 inch pcs.
2. Blanch for 5 min in boiling water.
3. Drain and set aside.
4. Wash and slice mushrooms.
5. Set aside.
6. Mince the garlic.
7. Rinse the black beans well.
8. Mix garlic and beans together.
9. Set aside.
10. Mix together the rice vinegar, tamari, starch, sugar, and sake.
11. Set aside.
12. Fill a glass with water and set handy next to the stove.
13. Put a skillet over high heat.
14. When the pan is warm, dump the garlic mix into the pan.
15. Stir fry for one minute, adding water as the mix begins to stick - add in just a little at time.
16. Add in the asparagus and stir fry for 10 min (or possibly till asparagus is just shy of being crisp-done), again adding water just as needed.
17. Add in mushrooms and stir fry for 2-5 more min.
18. Add in the vinegar mix
19. (giving it a last stir to make sure starch is well mixed), stir till proportionately coated and sauce thickens.
20. Serve immediately.
21. Comments:Fermented black soybeans are available in Asian markets.
22. Usually labled
23. "salted black beans".
24. I find them in the preserved food section in plastic bags.

brown button mushrooms, garlic, fermented black soybeans, rice vinegar, tamari, starch, brown sugar, sake

Taken from cookeatshare.com/recipes/asparagus-and-mushrooms-with-black-bean-sauce-70725 (may not work)