Asparagus & Black Bean Sauce Stir Fry
"This is very close to what we get at the local Chinese restaurant."
photo by Andi Longmeadow Farm
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons white wine or 2 tablespoons water
- 1 tablespoon cornstarch
- 1⁄2 cup black bean sauce
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon oil
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 1⁄2 lbs asparagus, cut into 2 inch pieces
- 3 green onions, cut into 2 inch pieces
- 1 tablespoon cashews, chopped
directions
- In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger.
- Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute.
- Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking.
- Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.
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Reviews
-
Amazing from the git-go. How in the world could you ever, ever go wrong with all the flavors and combination of asparagus and black bean sauce, with a sprinkle of cashews? I followed this exactly and what a treat this is. So easy, you won't believe it. The sauce is simply heavenly. You will want to just eat the sauce. I am absolutely sure about this. I can say you can put it on everything from chicken, to veggies, to salmon, or just spoon it in a cup and enjoy :) Seriously, a great, great recipe that I would highly recommend from the grand taste, and the ease. Made for *flower power* Everyday Tag May 2009 -
Very good result - very good over jasmine rice. Asparagus took longer than 4 minutes. Used a bit less black bean sauce and tamari than called for - was too salty. Added 3/4 cup water and 1+ TBL coconut sugar and it mellowed out just fine.
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WAYYYYY too salty, even after using lower sodium soy sauce. I rinsed the food to make it palatable. I have to admit, hubby and I don't use much salt. Next time I make it, I'm going to try using only 1/4 cup of black bean sauce and leave out the soy sauce. The black bean sauce has enough salt in it. -
This was pretty good thanks Deb, our only complaint was it was a bit too salty for us. I would suggest using a low-sodium soy if you don't eat much salt as there s still plenty in the black bean sauce. The asparagus and spring onions cooked up perfectly tender crisp following your great instructions and the cashews were a lovely finish to the dish. -
I used this recipe as a 'base' only, since I substituted SO much. I doubled the recipe to start' used 2 lb. french green beans (cooked an extra 2-3 minutes); added ground pork loin chops (added before adding the broth & soy sauce); used salt-free vegetable broth; & finally, reduced sodium soy sauce. It was FANTASTIC!! I served it over jasmine rice and I had the cashews chopped. but forgot to sprinkle! Also, I was going to throw in a couple of dried red peppers & did not this first prep, but definitely will next time because there WILL be a next time! Thanks, Debbwl:-)
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