MENU
 
 
 
 

  • Asparagus In Black Bean Sauce

    0 votes
    Asparagus In Black Bean Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    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. 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. 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. 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. 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.
    5. 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.
    6. 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.
    7. 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
    8. Description: "Make from scratch a black bean sauce from fermented beans."
    9. Serving Ideas : with rice and salad
    10. NOTES : Versatile sauce: "You'll want to put this sauce on everything; try steamed broccoli, snow peas..."

    Similar Recipes

    Leave a review or comment