-
1
COVER THE BLACK BEANS with hot water for 5 min.
-
2
Drain.
-
3
Rinse thoroughly to remove salt.
-
4
Put into a bowl with the garlic and ginger; mash into a paste and set aside.
-
5
Slice the beef against the grain into 1/4-inch thick slices; toss with the beef marinade.
-
6
Set aside for 10 min.
-
7
Preheat a wok till warm.
-
8
Add in 2 Tbsp.
-
9
of the oil.
-
10
Over high heat, add in beef and stir-fry for a minute or possibly till seared; remove and set aside.
-
11
While wok is warm, add in remaining oil, salt and reserved black-bean paste; stir-fry till fragrant, a few seconds.
-
12
Toss in the onions, stir-fry for 10 seconds, then add in the asparagus in 2-or possibly-3 batches, seconds apart, making certain the wok is warm before adding the next batch.
-
13
Toss and stir till asparagus are coated with the oil.
-
14
Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil.
-
15
If the asparagus needs more cooking, cover for a minute.
-
16
Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste.
-
17
When the asparagus is tender but still crisp, add in the cornstarch liquid into the center of the wok.
-
18
Immediately stir till thickened, about 10 seconds.
-
19
Return the beef, add in a desh of sesame oil; toss to mix.
-
20
Serve warm over rice.
