Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asparagus With Black Bean Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/2 Pound(s) Beef, sliced marinated
1 Pound(s) Asparagus
1/4 Teaspoon(s) Baking soda, dissolved in
2 teaspoons water
1 Tablespoon(s) Chinese fermented black
Beans, minced with:
4 Garlic cloves
1 Teaspoon(s) Rice wine
2 Teaspoon(s) Soy sauce
Peanut Oil
1 Teaspoon(s) Cornstarch
1/2 Teaspoon(s) Sugar
1/4 Teaspoon(s) MSG, optional
1/2 Teaspoon(s) Salt
1/3 Cup(s) Water
Directions:
Cut the beef when it is partially frozen, and cut it across the grain
into thin slices. Stir baking soda solution into the beef (to help
tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil
and marinate the beef for one hour or more in the refrigerator. Heat
1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in
asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not
lift lid. When done, remove to a platter. Over high heat, add 1
tablespoon of oil. Stir-fry the RINSED black beans and garlic
mixture. Stir for a few seconds. Add the beef. Stir-fry quickly until
barely. Do not overcook or the beef will become tough. Sizzle in 1
tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in
asparagus. Add gravy mixture. Stir until thickened. Serve hot.
SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking. Posted by
Cate Vanicek From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 35
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 957.6mg
Potassium: 258.6mg
Carbohydrates: 6.7g
Fiber: 1.2g
Sugar: <1g
Protein: 3.1g


Scale this recipe to Servings [?]