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Ingredients

• 14 ounces Asparagus, each spear trimmed 3 inches long
• 1/4 cup chinese black bean sauce
• 1 tablespoon canola oil
• 1 tablespoon cornstarch
• 2 garlic cloves, minced
• 3 slc ginger, minced
• 2 tablespoons mirin
• red pepper flakes, to taste
• 3 scallions, cut into 2" pieces
• 1 tablespoon slivered almonds
• 2 tablespoons soy sauce
• 1 cup vegetable broth

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• In a small bow, mix mirin or wine with cornstarch until smooth; set aside. In another small bowl, mix black bean sauce with garlic and ginger; set aside.
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Step 2

• Heat oil in a large nonstick frypan over medium heat.
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Step 3

• Add black bean mixture; cook, stirring constantly until well blended, about 1 minute.
• Length: 1 minutes

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Step 4

• Add broth and soy sauce; cook, stirring, about 1 minute.Increase heat to medium-high.
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• Length: 1 minutes

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Step 5

• Add asparagus and scallions; cook, stirring, until vegetables are crisp-tender, 3-4 minutes.
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• Length: 4 minutes

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Step 6

• Add additional broth or water if necessary to prevent sticking.With slotted spoon, transfer vegetables to serving platter. Reduce heat to medium.
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Step 7

• Add cornstarch mixture to pan; stir until sauce thickens, 1-2 minuites.
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Step 8

• Pour sauce over asparagus and sprinkle with almonds.
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Step 9

• Sprinkle with red pepper flakes if desired.
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