Wok-Tossed Asparagus in Black Bean Sauce

Andrew Zimmern's Kitchen Adventures

Asparagus is one of my favorite foods, so I give you this superb and simple way to use this amazing vegetable in your kitchen.--Andrew Zimmern

  • Total Time:
  • Servings: 4

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  • 1/4 cup sake
  • 1 tablespoon Chinese black beans, rinsed and finely chopped
  • 1 tablespoon peanut oil
  • 1 1/2 tablespoons minced fresh ginger
  • 1 tablespoon sugar
  • 2 dried hot red chiles
  • 1 garlic clove, thinly sliced
  • 1 pound thin asparagus, cut on the diagonal into 1-inch lengths
  • 2 scallions, thinly sliced (about 1/3 cup)
  • 1/2 teaspoon toasted sesame seeds, plus more for garnish
  • Salt
  • Toasted sesame oil, for drizzling

How to make this recipe

  1. In a small bowl, whisk the sake with the black beans. Heat a wok or large skillet. Add the peanut oil and heat until small puffs of smoke appear around the edge. Add the ginger, sugar, chiles and garlic and stir-fry over high heat until fragrant, about 30 seconds. Add the asparagus and stir-fry until bright green, about 2 minutes. Add the sake mixture and stir-fry until the asparagus are crisp-tender and the sauce has reduced to a glaze, 1 to 2 minutes. Add the scallions and 1/2 teaspoon of sesame seeds and season with salt. Transfer the asparagus to a platter, drizzle with the sesame oil and serve.

Contributed By Photo © Stephanie Meyer Published June 2012

491803 recipes/wok-tossed-asparagus-in-black-bean-sauce 2013-12-06T23:56:55+00:00 Andrew Zimmern spring|stir-frying|asian|side-dishes|4|fast|vegetarian|weeknight-dinner june-2012 recipes,wok-tossed-asparagus-in-black-bean-sauce 491803