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Suggest a better descriptionSoak black beans in warm water a few minutes. Drain and mash beans with garlic. Drop asparagus in boiling water and boil 2 minutes. Drain immediately. Heat 2 tablespoons oil in skillet or wok until very hot. Add beef, stir quickly, then remove from pan. Add remaining oil to skillet and heat. Add bean mixture and stir over high heat for a few seconds. Add salt and asparagus. Stir-fry 1 minute. Add chicken stock, cover and cook 2 minutes. Mix cornstarch, sugar and water and stir into meat mixture. Stir until sauce is thick and smooth. Add beef and blend quickly. Created by: General Lees, Los Angeles (C) 1992 The Los Angeles Times Posted to EAT-L Digest 29 Sep 96 Date: Mon, 30 Sep 1996 16:46:07 -0500 From: LD Goss
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 82 | ||
Calories from Fat: 59 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 59.3mg | 2 % | |
Potassium 71.6mg | 2 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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