Asparagus In Black Bean Sauce Recipe
Servings: 6
Ingredients
- 36 med asparagus spears
- 1/4 c. water [reserved water from boiling asparagus]
- 1 Tbsp. water
- 1 Tbsp. orange juice (rice wine or possibly dry sherry)
- 2 tsp hoisin sauce
- 1 tsp sugar (granulated white)
- 1 tsp cornstarch
- 1 1/2 tsp peanut oil
- 4 med scallions chopped (Reserve one white bulb for garnish)
- 1 Tbsp. fermented black beans rinsed, finely minced
- 1 x garlic clove chopped
- 1/4 tsp grated pared fresh ginger root Minced fresh cilantro Diagonally sliced scallion bulb (the white part) (1/8-inch and separated into rings)
Directions
- 1. In large saucepan add in 2 inches water and bring to a boil. Arrange asparagus on steamer rack; place in saucepan and steam 3 to 4 min; till just tender.
- 2. In a small bowl, with wire whisk, combine broth, water, wine, hoisin sauce, sugar and cornstarch, blending till sugar and cornstarch are dissolved; set aside.
- 3. Heat oil in preheated wok or possibly large skillet. Add in chopped scallions, black beans, garlic and ginger and stir-fry 2 to 3 min, till scallions are soft.
- 4. Add in reserved broth mix; cook, stirring gently, till thickened. Add in steamed asparagus; toss to coat. Cook, stirring gently, 3 min., till heated through. Garnish with cilantro and sliced scallion and serve.
- HOISIN is a rich, dark, sweet barbecue sauce used in Chinese cooking for marinades and basting. The sauce is made from soybean flour, chiles, red beans, and many other spices. Vegetarian.
- Black Bean Garlic Sauce, from Lee Kum Kee, is a savory and ready-to-use sauce with aromatic black beans and garlic. Use in stir-frying and steam dishes. Replace the finely minced black beans with the paste and omit the garlic.
- TESTED 2002-02-13: We enjoyed the varied flavors, especially the hoisin and black bean sauce. Instead of using broth, we reserved the water from cooking asparagus to dilute the sauce. Original used wine; we used orange juice. Not mentioned above: we halved the recipe but served 8 spears apiece. Served with jasmine rice, sauteed raw in cool-press sesame oil with dry coconut, pureed ginger and slivered almonds. Hanneman
- Description: "Make from scratch a black bean sauce from fermented beans."
- Serving Ideas : with rice and salad
- NOTES : Versatile sauce: "You'll want to put this sauce on everything; try steamed broccoli, snow peas..."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 6 servings | |
| Calories 33 | |
| Calories from Fat 11 | 33% |
| Total Fat 1.27g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 139mg | 4% |
| Total Carbs 4.99g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.59g | 2% |
| Protein 1.4g | 2% |
