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