Recipe by BarbryT
The second of my three favorite Chinese recipes, adapted from The Frugal Gourmet. Since I don't like CRISP asparagus that tastes like grass to me, I make below the suggestion that you steam the asparagus briefly. I serve this over rice but it'd be good over noodles too.
- 1 1⁄2 lbs asparagus
- 1 lb flank steak, sliced thinly across the grain
- 3 tablespoons peanut oil
- 3 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 3 tablespoons dry sherry or 3 tablespoons chinese rice wine
- 1 1⁄2 tablespoons cornstarch
- 2 -3 garlic cloves, thinly sliced
- 1 tablespoon fermented black beans, rinsed and chopped
- 1 pinch salt
- 1 pinch sugar
- 1⁄4 cup chicken broth
- Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces.
- (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside.
- Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish.
- Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling.
- Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did).
- Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.