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Wok-Tossed Asparagus in Black Bean Sauce
© Stephanie Meyer

Wok-Tossed Asparagus in Black Bean Sauce

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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

  1. 1/4 cup sake
  2. 1 tablespoon Chinese black beans, rinsed and finely chopped
  3. 1 tablespoon peanut oil
  4. 1 1/2 tablespoons minced fresh ginger
  5. 1 tablespoon sugar
  6. 2 dried hot red chiles
  7. 1 garlic clove, thinly sliced
  8. 1 pound thin asparagus, cut on the diagonal into 1-inch lengths
  9. 2 scallions, thinly sliced (about 1/3 cup)
  10. 1/2 teaspoon toasted sesame seeds, plus more for garnish
  11. Salt
  12. Toasted sesame oil, for drizzling
  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.


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