Prep 10 mins
Cook 10 mins
This is very close to what we get at the local Chinese restaurant.
- 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
- 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.
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
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.