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Asparagus in Black Bean Sauce
1 lb. fresh asparagus, cut into 1-1/2" lengths
1 can sliced water chestnuts, drained
1 can straw mushrooms, drained
2-3 cloves garlic, minced
1 tsp minced ginger
2 tbs spicy black bean sauce
2 tbs vegetarian oyster sauce
splash of marsala wine or cooking sherry
peanut oil
Heat the wok, add a splash of oil, heat. Add garlic and ginger,
stir for about 30 seconds. Add the asparagus and stir-fry for a
couple of minutes; add the water chestnuts, stir a couple more
minutes; add the mushrooms and a splash of marsala or sherry, stir
two more minutes. Add the black bean sauce and oyster sauce, stir
for another minute.
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Veg Stirfry 08