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Ingredientes
- 1 lb asparagus, stiff ends peeled
- 1/4 lb brown button mushrooms, (or possibly mixed mushrooms)
- 2 x garlic cloves
- 1 Tbsp. fermented black soybeans
- 1 1/2 Tbsp. rice vinegar
- 1 Tbsp. tamari, (or possibly soy sauce)
- 1 tsp potato starch, (or possibly cornstarch)
- 1 tsp brown sugar
- 1 Tbsp. sake or possibly other rice wine
Direcciones
- Cut asparagus on the diagonal into 1-2 inch pcs. Blanch for 5 min in boiling water. Drain and set aside.
- Wash and slice mushrooms. Set aside.
- Mince the garlic. Rinse the black beans well. Mix garlic and beans together.
- Set aside.
- Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.
- Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is warm, dump the garlic mix into the pan. Stir fry for one minute, adding water as the mix begins to stick - add in just a little at time. Add in the asparagus and stir fry for 10 min (or possibly till asparagus is just shy of being crisp-done), again adding water just as needed.
- Add in mushrooms and stir fry for 2-5 more min. Add in the vinegar mix
- (giving it a last stir to make sure starch is well mixed), stir till proportionately coated and sauce thickens. Serve immediately.
- Comments:Fermented black soybeans are available in Asian markets. Usually labled
- "salted black beans". I find them in the preserved food section in plastic bags.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 289g | |
| Calories 104 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 564mg | 16% |
| Total Carbs 17.9g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 7.88g | 5% |
| Protein 5.93g | 9% |
