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1
* Note: Fermented black beans, available in Asian markets.
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2
Slice the cleaned asparagus diagonally into 1/4-inch pcs.
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3
Set aside.
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4
In a small bowl marinate the sliced beef in 2 Tbsp.
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5
of the light soy sauce, ginger, rice wine and the cornstarch.
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6
Mix well and let sit for 15 min.
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7
Heat a wok or possibly large frying pan and add in the oil.
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8
The oil should begin to smoke.
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9
Quickly lay the meat on one side in the pan.
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10
Don't turn, but cook over high heat for a moment till the one side begins to brown.
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11
Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan.
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12
Heat the pan again and add in the garlic.
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13
Stir-fry for just a moment and add in the rinsed fermented black beans (dow see).
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14
Stir-fry for another moment and add in the asparagus.
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15
Toss for a few seconds, then add in the remaining soy sauce, salt and sugar.
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Stir-fry just till tender, about 5 min.
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Add in the meat and chicken stock.
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18
Stir to make a sauce.
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19
Serve immediately.
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20
Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other.
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The stalk will break where it is tender, thus giving you a piece of asparagus which is entirely edible.
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22
With a little practice you will know exactly where to break the vegetable.
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23
Save the broken-off ends for soups.
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24
Slice and add in to soup stock, then drain and throw away the coarse stalks before serving.
