Black bean sauce is pungent and robust. I love the saltiness of it coupled with the freshness of the vegetables. Originally ,this recipe ,from famed chef Ken Hom, had somewhat of a novelle take by only using Asparagus. Now while I love Asparagus ,I love to include other vegetables ,such as black mushrooms ,snow peas and finally fresh baby spinach. This is my take on this recipe. Serve with steamed rice or noodles.
1/4 lb fresh asparagus, trimmed, cut into 3 inch pieces on a slant
1/4 lb fresh baby spinach ,washed and dried
1/4 lb snow peas, trimmed ,washed and dried
6 pieces black mushrooms ,rehydrated according to package ,sliced lengthwise into 1/4 inch slices.
1 TBS peanut oil
2 TSP finely grated ginger
2 TSP finely grated garlic
2 TBS black beans ,coarsley chopped
2 TSP chili bean sauce
2/3 cup vegetable stock
1 TSP sugar
3 TBS rice wine or Sherry
1 TSP sesame oil
Heat wok and add oil. When hot ,add the ginger ,garlic and black beans and stir- fry for a few seconds. Add the chili bean sauce ,stir a few seconds. Add all ,but the spinach, the prepared vegetables and stir fry for 2 minutes. Stir in the stock ,sugar and rice wine. Cook over high heat for about 2 minutes, stirring constantly. Off the heat add the spinach, stir just to wilt, add the sesame oil stir and pour into heated serving dish. Serve