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mirin cornstarch Chinese black bean sauce garlic ginger canola oil vegetable broth soy sauce scallions red pepper
Viewed: 53 - Published at: 3 years agoIngredients
- 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
Method
- 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.
