Asparagus In Black Bean Sauce

Photo: flickr user mjuzenas

Ingredients

36 mediums asparagus spears

1/4 cup water

[reserved water from boiling 1 tablespoon water

1 tablespoon orange juice

(rice wine or dry sherry)

2 teaspoons hoisin sauce

1 teaspoon sugar (granulated white)

1 teaspoon cornstarch

1 1/2 teaspoons peanut oil

4 mediums scallions minced

(Reserve one white bulb for garnish)

1 tablespoon fermented black beans rinsed, finely chopped

1 garlic clove minced

1/4 teaspoon grated pared fresh ginger root

Chopped fresh cilantro

Diagonally sliced scallion bulb (the white part)

(1/8-inch and separated into rings)

Preparation

1. In large saucepan add 2 inches water and bring to a boil. Arrange asparagus on steamer rack; place in saucepan and steam 3 to 4 minutes; until just tender.

2. In a small bowl, with wire whisk, combine broth, water, wine, hoisin sauce, sugar and cornstarch, blending until sugar and cornstarch are dissolved; set aside.

3. Heat oil in preheated wok or large skillet. Add minced scallions, black beans, garlic and ginger and stir-fry 2 to 3 minutes, until scallions are soft.

4. Add reserved broth mixture; cook, stirring gently, until thickened. Add steamed asparagus; toss to coat. Cook, stirring gently, 3 minutes., until 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 chopped 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 cold-press sesame oil with dried 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..."