Title: Asparagus & mushrooms with black bean sauce
 Categories: Vegetables
      Yield: 1 Servings
 
      1 lb Asparagus, stiff ends
           Peeled
    1/4 lb Brown button mushrooms (or
           Mixed mushrooms)
      2    Garlic cloves
      1 tb Fermented black soybeans
  1 1/2 tb Rice vinegar
      1 tb Tamari (or soy sauce)
      1 ts Potato starch (or
           Cornstarch)
      1 ts Brown sugar
      1 tb Sake or other rice wine
 
  Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5
  minutes in boiling water.  Drain and set aside.
  
  Wash and slice mushrooms. Set aside.
  
  Mince the garlic. Rinse the black beans well.  Mix garlic and beans
  together. Set aside.
  
  Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
  aside.
  
  Fill a glass with water and set handy next to the stove. Put a
  skillet over high heat.  When the pan is hot, dump the garlic mixture
  into the pan. Stir fry for one minute, adding water as the mixture
  begins to stick -- add just a little at time.  Add the asparagus and
  stir fry for 10 minutes (or until asparagus is just shy of being
  crisp-done), again adding water just as needed.  Add mushrooms and
  stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a
  last stir to make sure starch is well mixed), stir until evenly
  coated and sauce thickens. Serve immediately.
  
  Comments:
  
  Fermented black soybeans are available in Asian markets. Usually
  labled "salted black beans".  I find them in the preserved food
  section in plastic bags.