Ingredients
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2 tablespoons white wine or 2 tablespoons water
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1 tablespoon cornstarch
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1/2 cup black bean sauce
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2 garlic cloves, minced
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1 tablespoon fresh ginger, minced
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1 tablespoon oil
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1 cup vegetable broth
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2 tablespoons soy sauce
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1 1/2 lbs asparagus, cut into 2 inch pieces
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3 green onions, cut into 2 inch pieces
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1 tablespoon cashews, chopped
Instructions
- In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger.
- Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute.
- Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking.
- Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.