Shanghai Style Asparagus with Chili, Garlic, Black Bean Sauce2013-10-07
- Yield : 4
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Wok-seared asparagus with garlic, ginger, dried chilies, fermented black beans and roasted peanuts is a fast, easy vegan side dish that will spice up your dinner. Served with rice and crispy tofu, it is a quick and flavourful meal.
Dried red chilies are used to flavor the asparagus but they are not meant to be eaten. So be generous with them.
At Yogichi we believe the practice of yoga cultivates the energy that unites us all. Our vision is to encourage conscious giving and circulate the benefits of Yoga.
- 1 1/2 pounds asparagus (or Chinese long beans or green beans)
- 2 Tablespoon peanut oil
- 2 Tablespoon garlic, chopped
- 2 Tablespoon ginger, chopped
- 1 tsp chili paste
- 10-15 dried red chilies, chopped or whole.
- 2 tsp dark soy sauce
- 1 Tablespoon water
- 1 ttsp sugar
- 2 Tablespoon rice wine
- 1 tsp rice vinegar
- pinch white pepper
- 1 tsp fermented salted black beans
- 1/3 Cup roasted crushed peanuts
- 1 scallion, chopped
Trim off tough ends of asparagus and cut into 2 inch pieces. Chop ginger and garlic. Chop scallions. Crush peanuts. Get all your other ingredients ready to use by the stove top.
In a wok, heat peanut oil on nigh heat until it just begins to smoke. Turn heat to medium high. Add ginger, and stir constantly for 30 seconds, to prevent browning. Add garlic, stir another 30 seconds to one minute until golden brown. (If using ground pork, brown it now). Turn heat to medium. Add asparagus, stir 2 minutes. Add chilies and rice wine. Then add remaining ingredients (except for peanuts and scallions). Stir until asparagus is al dente and liquid has reduced. Garnish with peanuts and scallions.
Serve with fried or boiled rice.