Asparagus Beef With Black Bean Sauce

The pleasure of eating seasonally is lost on these two.  A news prune recently flew across my desk near a couple of innovative California growers, separately racing to the end line with fig copse that they hope to coax into begetting fruit year round.  Initially, the availability of fresh figs in every season sounds like a good thought.

Only I like meliorate the anticipation of figs ripening to syrupy sweetness during the warm months and so savoring the fruit with its seasonal counterparts – sun-ripened tomatoes, harvest talk, and a late summer tabular array.  If the aforementioned fellows become their fashion, fresh figs produced by nature's rhythm may soon fall victim to capitalists.

Wouldn't we rather look forrard to the seasonal journey?

No waiting now as local asparagus is abundantly available fresh for a short time. Nearly of the asparagus sold in northern California comes from the Sacramento-San Joaquin River Delta and these bundled spears brand their appearances at grocers and farmers markets but for a few weeks in spring.

Choose spears that are medium size with slightly more girth than a wooden spoon handle.  The skinny ones won't have much season and the big ones tend to be woody. Continue asparagus fresh by wrapping very clammy paper towels around the bottom cut edges and hold them in a plastic pocketbook, refrigerated in the produce drawer, where they'll keep for about 3 days.

A fast and succulent manner to enjoy these seasonal spears is to cutting them into 1 1/2 inch lengths and sauté them in hot shimmering oil with slivered garlic, finishing with toasted sesame seeds.  Some other popular way is to wink cook the asparagus with meat in a fermented black bean and garlic sauce.

Asparagus Beefiness in Black Edible bean and Garlic Sauce is prepared the same manner equally most stir-fry dishes.  The meat is cut into bite-size pieces and marinate while the vegetables are cut and the finishing sauce ingredients are combined. Mise en place, it takes only short minutes for the dish to melt.

Exist ready for delicious smells equally salted fermented blackness beans are especially pungent when paired with garlic. Keeping an opened package of the fermented beans a tight-lidded jar is a expert decision to capture fermented vapors.  And well-nigh that funny smell afterwards eating asparagus – blame the vegetable's volatile (airborne) sulfurous amino acids.  The adept news:  only about 25% of homo noses can detect that funniness.  And then don't wait and welcome spring.

Recipe: Asparagus Beef with Black Bean and Garlic Sauce

Asparagus turns watery later cooking and is best a little undercooked and so that it stays tender crisp.  This dish can also exist made with chicken cut into pocket-sized pieces.

Ingredients

• 1 1/ii teaspoons salted fermented black beans
• 2 medium garlic cloves
• 1/2 to three/4 pound beef flank steak
• 2 fresh ginger slices (optional)
• i 1/ii teaspoons corn starch
• 1 1/2 teaspoons soy sauce

• ii 1/2 cups asparagus spears
• one/2 small yellow onion (optional)

• i 1/2 teaspoons corn starch

• 1 1/two teaspoons soy sauce

• generous pinch granulated sugar

• ane/4 cup craven broth or water

• 3 Tablespoons vegetable oil, divided

Instructions

1. Prepare ingredients: rinse salted fermented black beans well (2 times); drain. Peel and mince garlic, combine with salted black beans into a small basin and smash together with a pestle or the butt stop of a kitchen knife.
2. Cutting flank steak one/iv″ thick across the grain, place in a small basin and add black bean-garlic paste, ginger if using, and 1 1/2 teaspoons each corn starch and soy sauce. Mix together well.
3. Launder asparagus, drain well and trim off the white ends. Cut stalks into 1 1/ii inch slices on the diagonal turning stalk a quarter turn before the next cutting.  If using optional fresh ginger, slice ii one/8″ slices and if using optional yellow onion, slice onion iii/8″ thick.
4. In a split up small basin, mix together remaining 1 1/two teaspoons each corn starch and soy sauce, saccharide and craven broth/water to make sauce.
5. Stir fry: rut one tablespoon vegetable oil in a sauté or frying pan over high heat. Add cut asparagus, and onion if using, and stir-fry for nigh a minute. Cover and steam for 30-45 seconds adding a tablespoon of water if necessary to avoid scorching. Remove asparagus from pan. Wipe out the same pan with a paper towel if necessary and replace on loftier rut.
6. Add remaining 2 tablespoons vegetable oil and heat until oil shimmers.  Add beefiness quickly, creating a single layer, and allow cook for about thirty seconds until the edges turn color.  Flip over the beef slices and stir them around to cook for about ten seconds. Remix sauce ingredients and pour over beef, loosening brown $.25, if whatever.  When sauce has thickened, about 15 seconds, return asparagus to pan and toss lightly to coat with sauce. If sauce is as well thick, add a goop or water a tablespoon at a time; stir well.  Plate up immediately.

Serves 2-3  over rice.

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Source: http://www.ginskitchen.com/asparagus-beef-with-black-bean-and-garlic-sauce/

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