Asparagus Stir-Fry With Black Bean Sauce

9 steps · 45 min total

1. 01

   Prepare Sauces

   In a small bowl, whisk the mirin or wine with the cornstarch until it's completely smooth; set this slurry aside.

   In a separate small bowl, combine the black bean sauce with the minced garlic and grated ginger; set this aside too.

2. 02

   Heat Oil

   Warm the canola oil in a large nonstick frypan over medium heat until it shimmers.
3. 03

   Sauté Black Bean Mixture

   Add the black bean, garlic, and ginger mixture to the hot oil. Cook, stirring constantly, for about 1 minute, until the aromatics are fragrant and well blended into the sauce.
4. 04

   Add Broth and Soy Sauce

   Pour in the vegetable broth and soy sauce. Continue stirring for about 1 minute, letting the liquids warm through.

   Increase the heat to medium-high.

5. 05

   Stir-Fry Asparagus

   Add the trimmed asparagus and sliced scallions to the pan. Stir-fry, tossing frequently, for 3-4 minutes, until the asparagus is bright green and crisp-tender.
6. 06

   Transfer Vegetables

   If the pan seems dry, add a splash of extra broth or water if necessary to prevent sticking.

   Using a slotted spoon, carefully transfer the cooked asparagus and scallions to a serving platter, leaving any liquid behind in the pan.

   Reduce the heat back to medium.

7. 07

   Thicken Sauce

   Give the cornstarch mixture another quick stir, then pour it into the pan with the remaining liquid. Stir constantly for 1-2 minutes; the sauce will quickly thicken to a glossy consistency.
8. 08

   Finish and Serve

   Spoon the thickened sauce over the asparagus on the serving platter, then sprinkle with the slivered almonds.
9. 09

   Add Pepper Flakes

   If you like a little heat, scatter red pepper flakes over the top before serving.