Asparagus & Mushrooms with Black Bean Sauce

Submitted by marcia1909

Asparagus and mushrooms stir-fried with garlic and fermented black beans get tossed in a savory sauce made with rice vinegar, tamari, and sake for a quick Asian-inspired vegetable dish.

YIELD

2 servings

PREP

35 min

COOK

25 min

READY

60 min

Fermented black beans bring intense umami that transforms simple vegetables into something crave-worthy.

The technique here is classic stir-fry: blanch asparagus first to get a head start, then hit a screaming-hot skillet with minced garlic and rinsed black beans. Add the asparagus and stir-fry until just crisp-tender, adding splashes of water to prevent sticking. Mushrooms go in next, then a quick sauce of rice vinegar, tamari, cornstarch, and sake that thickens instantly and coats everything with glossy, savory flavor.

Serve over rice to soak up that sauce.

Kitchen Tips

Rinse the black beans: Fermented black beans are intensely salty. Rinsing tames the salt while keeping the umami.
Water, not oil: This recipe uses water-sautéing instead of oil for a lighter result. Add just enough to prevent sticking.
Stir the sauce: Cornstarch settles. Give the sauce a final stir right before adding so it’s evenly mixed.
High heat throughout: Keep the heat cranked. Stir-frying needs high heat for that characteristic sear and quick cooking.

Ingredients

POUND ASPARAGUS

POUND MUSHROOMS

CLOVES GARLIC

TABLESPOON SOYBEANS (DAIZU)
fermented black

1 ½

TABLESPOONS RICE VINEGAR

TABLESPOON SOY SAUCE OR TAMARI (FOR GLUTEN-FREE)
or soy sauce

TEASPOON CORNSTARCH

TEASPOON BROWN SUGAR

TABLESPOON RICE WINE

Directions

Cut asparagus on the diagonal into 1 to 2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.

Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2 to 5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately.