Asparagus & Mushrooms With Black Bean Sauce

Recipe Ingredients

1 lb	454g / 16oz	Asparagus - stiff ends peeleed
1/4 lb	113g / 4oz	Brown button mushrooms - (or mixed mushrooms)
2		Garlic cloves
1 tablespoon	15ml	Fermented black soybeans
1 1/2 tablespoons	22ml	Rice vinegar
1 tablespoon	15ml	Tamari - (or soy sauce)
1 teaspoon	5ml	Potato starch - (or cornstarch)
1 teaspoon	5ml	Brown sugar
1 tablespoon	15ml	Sake or other rice wine

Recipe Instructions

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.

Source:
Cooking Light, Jul/Aug 1995, page 60

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