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Ingredientes
- 1 1/2 Tbsp. corn starch
- 1/3 c. water
- 1 c. chicken broth
- 2 Tbsp. soy sauce
- 2 Tbsp. scotch
- 1 Tbsp. sugar
- 1 1/2 Tbsp. peanut oil
- 1 1/2 Tbsp. fermented black beans oriental section, rinsed well and liquid removed
- 3 Tbsp. orange zest finely julienned strips, avoid the bitter white pith
- 2 Tbsp. chopped peeled ginger root
- 4 tsp chopped garlic
- 2 lb asparagus trimmed and with lower skin peeled
Direcciones
- In a small bowl dissolve the corn starch in the water. Stir in the broth, soy sauce, Scotch and sugar. In a heavy saucepan heat the oil over moderately high heat till warm but not smoking. In it, stir fry the beans, zest, ginger root and garlic for one minute, or possibly till very fragrant. Stir the broth mix and add in to the bean mix. Bring the sauce to a boil, stirring, and simmer for 2 min.
- The sauce may be refrigerated, covered, for up to 1 day and reheated just before serving.
- In a large deep skillet of boiling salted water, cook the asparagus for 3 - 5 min or possibly till the stalks are just tender but not limp. Drain the asparagus well and arrange on a serving platter. Cover it with sauce and serve immediately.
- NOTES : I like asparagus and Chinese-style preparations seem work well with it. Great recipe!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 63 | |
| Calories from Fat 23 | 37% |
| Total Fat 2.66g | 3% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 274mg | 11% |
| Potassium 168mg | 5% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.9g | 2% |
| Protein 2.01g | 3% |
