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Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5
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minutes in boiling water. Drain and set aside.
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Wash and slice mushrooms. Set aside.
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|
Mince the garlic. Rinse the black beans well. Mix garlic and beans
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together. Set aside.
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Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
|
aside.
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Fill a glass with water and set handy next to the stove. Put a
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skillet over high heat. When the pan is hot, dump the garlic mixture
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into the pan. Stir fry for one minute, adding water as the mixture
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begins to stick -- add just a little at time. Add the asparagus and
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stir fry for 10 minutes (or until asparagus is just shy of being
|
crisp-done), again adding water just as needed. Add mushrooms and
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stir fry for 2-5 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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Comments:
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|
Fermented black soybeans are available in Asian markets. Usually
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labled "salted black beans". I find them in the preserved food
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section in plastic bags.
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Posted by Michelle Dick to the Fatfree Digest [Volume 13
|
Issue 8] Dec. 8, 1994.
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FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
|
with permission. Formatted by Sue Smith, S.Smith34,
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TXFT40A@Prodigy.com using MMCONV.
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1.80รก
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