Ingredients: 14 ounces Asparagus, each spear trimmed 3 inches long,1/4 cup chinese black bean sauce,1 tablespoon canola oil,1 tablespoon cornstarch,2 garlic cloves, minced,3 slc ginger, minced,2 tablespoons mirin,red pepper flakes, to taste,3 scallions, cut into 2″ pieces,1 tablespoon slivered almonds,2 tablespoons soy sauce,1 cup vegetable broth
Instructions:
- In a small bow, mix mirin or wine with cornstarch until smooth; set aside. In another small bowl, mix black bean sauce with garlic and ginger; set aside.
- Heat oil in a large nonstick frypan over medium heat.
- Add black bean mixture; cook, stirring constantly until well blended, about 1 minute.
- Add broth and soy sauce; cook, stirring, about 1 minute.Increase heat to medium-high.
- Add asparagus and scallions; cook, stirring, until vegetables are crisp-tender, 3-4 minutes.
- Add additional broth or water if necessary to prevent sticking.With slotted spoon, transfer vegetables to serving platter. Reduce heat to medium.
- Add cornstarch mixture to pan; stir until sauce thickens, 1-2 minuites.
- Pour sauce over asparagus and sprinkle with almonds.
- Sprinkle with red pepper flakes if desired.
