Asparagus & Mushrooms with Black Bean Sauce
Submitted by shelia
Crisp asparagus and tender mushrooms stir-fried in a savory black bean garlic sauce. Quick vegetarian side dish that delivers bold Chinese flavors in under 15 minutes from start to finish.
YIELD
1 servingsPREP
25 minCOOK
20 minREADY
45 minThis vegetable stir-fry proves that meatless dishes can pack serious flavor punch.
Fermented black beans create a deeply savory sauce that clings to the asparagus and mushrooms. Fresh ginger and garlic add aromatic heat without overwhelming the vegetables.
The key is keeping your wok screaming hot so the vegetables sear quickly while staying crisp-tender. Serve over steamed rice to soak up every bit of that umami-rich sauce.
Stir-Fry Success
- Cut asparagus and slice mushrooms to similar size for even cooking
- Rinse and coarsely chop fermented black beans before adding
- Cook vegetables in batches if your wok is smaller than 14 inches
- Add tougher asparagus stems first, tips last to prevent overcooking
- Finish with a drizzle of sesame oil for aromatic depth
Ingredients
Directions
Cut asparagus on the diagonal into 1 to 2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside.
Wash and slice mushrooms. Set aside.
Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside.
Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.
Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2 to 5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately.
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