ORIENTAL
BLACK BEAN AND GARLIC SAUCE FOR ASPARAGUS
Can be prepared in 45
minutes or less.
2 teaspoons vegetable oil
1 Tablespoon minced garlic
1 Tablespoon grated peeled fresh gingerroot
1/3 cup minced red bell pepper
2 Tablespoons fermented black beans (available at
Oriental markets
and
specialty foods shops), rinsed, drained well,
and
crushed slightly
1 1/2 Tablespoons medium-dry Sherry
1 Tablespoon soy sauce
1/4 teaspoon sugar
1 1/2 cups chicken broth
2 teaspoons cornstarch
In a skillet heat the oil
over moderately high heat and in it stir-fry
the garlic, the gingerroot, and the red bell pepper until the
pepper is
softened. Add the beans and stir-fry the mixture for 2 minutes. Add
the
Sherry and boil the
mixture for 1 minute. Stir in the soy sauce, the
sugar, and the broth and simmer the mixture, stirring
occasionally, for
10 minutes. In a small
bowl dissolve the cornstarch in 2 teaspoons cold
water, whisk it into the mixture, and simmer the sauce until it is
thickened slightly. Add black pepper to taste and serve the sauce over
asparagus.
Makes about 1 1/4 cups.
Gourmet
April 1990
THAI-STYLE
BEEF AND ASPARAGUS CURRY
Serve this intensely
flavored curry -- made with Thai red curry paste
and coconut milk from the supermarket's Asian foods section --
over
steamed jasmine rice. A side salad of bean sprouts drizzled with
Asian
salad dressing would be a cooling accompaniment; follow it with
mango
slices.
1 pound top sirloin, cut crosswise into thin
strips
2 teaspoons Thai red curry paste
4 Tablespoons Asian stir-fry oil or peanut oil
12 ounces asparagus, trimmed,
cut
into 1 1/2-inch lengths (3 1/2 cups)
1 1/2 cups canned unsweetened coconut milk
1/3 cup fresh basil, chopped
lime
wedges
Place beef and curry
paste in medium bowl. Stir to coat beef thoroughly.
(Can be made 8 hours
ahead. Cover; chill.)
Heat 2 tablespoons oil in
large skillet over high heat. Add
asparagus
and sauté until crisp-tender and beginning to char slightly,
about
3 minutes. Using slotted
spoon, transfer asparagus to bowl.
Add remaining 2
tablespoons oil to skillet. Add curry-coated beef in
single layer. Cook over high heat without stirring until bottom of
beef
begins to char slightly, about 2 minutes. Add coconut milk and
cook,
stirring often, until sauce is bubbling and slightly reduced, about
2 minutes. Add asparagus
and heat through. Stir in basil. Squeeze lime
wedges over mixture and
serve.
Makes 4 servings.
Bon Appétit
June 2002