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blake murphy[_2_]

On Mon, 30 Mar 2009 09:16:33 -0700 (PDT), wrote:

> On Mar 30, 7:33*am, blake murphy > wrote:
>> On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>>
>>> I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
>>> use it in Chinese stir fries after blanching for 2-3 minutes and cutting
>>> into 2 inch pieces on the diagonal.
>>
>> have you tried using asparagus in stir-fries without blanching first? *i'm
>> just curious.
>>
> Try this one. Chop a tablespoon of garlic and 1 or 2 tablespoons of
> fermented/preserved black beans. Slice chicken or beef thinly and
> marinate briefly in soy sauce and rice wine. Slice asparagus. Get
> the wok hot (and keep it hot throughout), add a little oil and the
> asparagus. Stir fry a minute and add a little bit of chicken broth or
> water. Cook till it evaporates, about two minutes. Then add the
> black beans and garlic and stir until fragrant, about 30 seconds.
> Push it aside, add the meat in a single layer and let it sear. When
> one side is seared well, stir it all up and continue cooking until
> done. Finish with a couple of drops of sesame oil.
>
> Black bean sauce and sesame oil go really well with asparagus. -aem

that does sound good.

your pal,
blake