1 lb asparagus, stiff ends
1 peeled
1/4 lb brown button mushrooms (or
1 mixed mushrooms)
2 garlic cloves
1 tbsp fermented black soybeans
1 1/2 tbsp rice vinegar
1 tbsp tamari (or soy sauce)
1 tsp potato starch (or
1 cornstarch)
1 tsp brown sugar
1 tbsp sake or other rice wine
A Recipe for
Asparagus & Mushrooms With Black Bean Sauce
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This Recipe for Asparagus & Mushrooms With Black Bean Sauce is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Asparagus & Mushrooms With Black Bean Sauce from the recipe cookbook of Recipes-to-go (Bean)
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Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5
minutes in boiling water. Drain and set aside.
Wash and slice mushrooms. Set aside.
Mince the garlic. Rinse the black beans well. Mix garlic and beans
together. Set aside.
Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.
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 <artemis> to the Fatfree Digest [Volume 13
Issue 8] Dec. 8, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Serves: 1
Asparagus & Mushrooms With Black Bean Sauce Recipe brought to you by Recipes To-Go