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Name: Chinese- Asparagus with Black Bean Beef
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 ts Cornstarch; 1/2 ts Rice wine; 1 tb Chinese fermented black; 1/4 ts MSG (optional); 1/2 lb Beef, sliced, marinated; 1/2 ts Sugar; Peanut oil; 1 ts Soy sauce; 1/4 ts Baking soda, dissolved in; 2 2 teaspoons water; 4 Garlic cloves (1/2 teaspoon; Each); 1/2 ts Salt; 1 lb Asparagus; 1 ts Rice wine; 1 ts Cornstarch; Beans, minced with:; 2 ts Soy sauce; 1/3 c Water

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INGREDIENTS

1 ts Cornstarch
1/2 ts Rice wine
1 tb Chinese fermented black
1/4 ts MSG (optional)
1/2 lb Beef, sliced, marinated
1/2 ts Sugar
Peanut oil
1 ts Soy sauce
1/4 ts Baking soda, dissolved in
2 2 teaspoons water
4 Garlic cloves (1/2 teaspoon
MARINADE FOR BEEF
GRAVY MIXTURE
Each)
1/2 ts Salt
1 lb Asparagus
1 ts Rice wine
CATE VANICEK
1 ts Cornstarch
Beans, minced with:
2 ts Soy sauce
1/3 c Water

INSTRUCTIONS

Cut the beef when it is partially frozen, and cut it across the grain into thin slices. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator. Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not lift lid. When done, remove to a platter. Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly until barely. Do not overcook or the beef will become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus. Add gravy mixture. Stir until thickened. Serve hot. SOURCE: Stella Chans Secrets in the Art of Chinese Cooking.

NOTES

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Chinese- Asparagus with Black Bean Beef

1 ts Cornstarch
1/2 ts Rice wine
1 tb Chinese fermented black
1/4 ts MSG (optional)
1/2 lb Beef, sliced, marinated
1/2 ts Sugar
 Peanut oil
1 ts Soy sauce
1/4 ts Baking soda, dissolved in
2 2 teaspoons water
4 Garlic cloves (1/2 teaspoon
 MARINADE FOR BEEF
 GRAVY MIXTURE
 Each)
1/2 ts Salt
1 lb Asparagus
1 ts Rice wine
 CATE VANICEK
1 ts Cornstarch
 Beans, minced with:
2 ts Soy sauce
1/3 c Water

Cut the beef when it is partially frozen, and cut it across the grain into  thin slices.    Stir baking soda solution into the beef (to help tenderize it). Stir in the  marinade.  Then stir in 1 tsp peanut oil and marinate the beef for one hour  or more in the refrigerator.    Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in  asparagus.  Add 1/4 cup water. Cover pan for 2 minutes, and do not lift  lid.  When done, remove to a platter.    Over high heat, add 1 tablespoon of oil.  Stir-fry the RINSED black beans  and garlic mixture.  Stir for a few seconds. Add the beef. Stir-fry quickly  until barely. Do not overcook or the beef will become tough. Sizzle in 1  tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus.    Add gravy mixture.  Stir until thickened.  Serve hot.    SOURCE: Stella Chans Secrets in the Art of Chinese Cooking.

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Nutrition

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Serving Size: 1 Serving (184g)
Recipe Makes: 4 Servings

Calories: 36
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 65.8mg		2 %
Potassium 238.7mg		6 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 4.6g
Protein 2.7g		4 %
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.

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Calories per serving: 36

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