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Add a photoServings: 4
Ingredients
- 2 Tbsp. mirin
- 1 Tbsp. cornstarch
- 1/4 c. chinese black bean sauce
- 2 x garlic cloves, chopped
- 3 slc ginger, chopped
- 1 Tbsp. canola oil
- 1 c. vegetable broth
- 2 Tbsp. soy sauce
- 1 1/2 lb asparagus, trim & cut in 2" pc.
- 3 x scallions, cut into 2" pcs
- 1 Tbsp. slivered almonds red pepper flakes, to taste
Directions
- In a small bow, mix mirin or possibly wine with cornstarch till smooth; set aside. In another small bowl, mix black bean sauce with garlic and ginger; set aside.
- Heat oil in a large nonstick frypan over medium heat. Add in black bean mix; cook, stirring constantly till well blended, about 1 minute. Add in broth and soy sauce; cook, stirring, about 1 minute.
- Increase heat to medium-high. Add in asparagus and scallions; cook, stirring, till vegetables are crisp-tender, 3-4 min. Add in additional broth or possibly water if necessary to prevent sticking.
- With slotted spoon, transfer vegetables to serving platter. Reduce heat to medium. Add in cornstarch mix to pan; stir till sauce thickens, 1-2 minuites. Pour sauce over asparagus and sprinkle with almonds. Sprinkle with red pepper flakes if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 41 | 41% |
| Total Fat 4.69g | 6% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 819mg | 34% |
| Potassium 270mg | 8% |
| Total Carbs 10.54g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.08g | 2% |
| Protein 3.35g | 5% |
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