Asparagus & Black Bean Sauce Stir Fry

"This is very close to what we get at the local Chinese restaurant."
Asparagus & Black Bean Sauce Stir Fry created by Andi Longmeadow Farm
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  • 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.

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  1. Lynn F.
    Very good result - very good over jasmine rice. Asparagus took longer than 4 minutes. Used a bit less black bean sauce and tamari than called for - was too salty. Added 3/4 cup water and 1+ TBL coconut sugar and it mellowed out just fine.
  2. DebraK
    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.
  3. JustJanS
    Asparagus & Black Bean Sauce Stir Fry Created by JustJanS
  4. JustJanS
    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.
  5. Chef LADYJAYNE 1755
    I used this recipe as a 'base' only, since I substituted SO much. I doubled the recipe to start' used 2 lb. french green beans (cooked an extra 2-3 minutes); added ground pork loin chops (added before adding the broth & soy sauce); used salt-free vegetable broth; & finally, reduced sodium soy sauce. It was FANTASTIC!! I served it over jasmine rice and I had the cashews chopped. but forgot to sprinkle! Also, I was going to throw in a couple of dried red peppers & did not this first prep, but definitely will next time because there WILL be a next time! Thanks, Debbwl:-)



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