On Mar 30, 7:33*am, blake murphy > wrote:
> On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>
> > I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
> > use it in Chinese stir fries after blanching for 2-3 minutes and cutting
> > into 2 inch pieces on the diagonal.
>
> have you tried using asparagus in stir-fries without blanching first? *i'm
> just curious.
>
Try this one. Chop a tablespoon of garlic and 1 or 2 tablespoons of
fermented/preserved black beans. Slice chicken or beef thinly and
marinate briefly in soy sauce and rice wine. Slice asparagus. Get
the wok hot (and keep it hot throughout), add a little oil and the
asparagus. Stir fry a minute and add a little bit of chicken broth or
water. Cook till it evaporates, about two minutes. Then add the
black beans and garlic and stir until fragrant, about 30 seconds.
Push it aside, add the meat in a single layer and let it sear. When
one side is seared well, stir it all up and continue cooking until
done. Finish with a couple of drops of sesame oil.

Black bean sauce and sesame oil go really well with asparagus. -aem