Step 1

1. In large saucepan add 2 inches water and bring to a boil. Arrange asparagus on steamer rack; place in saucepan and steam 3 to 4 minutes; until just tender.

Step 2

2. In a small bowl, with wire whisk, combine broth, water, wine, hoisin sauce, sugar and cornstarch, blending until sugar and cornstarch are dissolved; set aside.

Step 3

3. Heat oil in preheated wok or large skillet. Add minced scallions, black beans, garlic and ginger and stir-fry 2 to 3 minutes, until scallions are soft.

Step 4

4. Add reserved broth mixture; cook, stirring gently, until thickened. Add steamed asparagus; toss to coat. Cook, stirring gently, 3 minutes., until heated through. Garnish with cilantro and sliced scallion and serve.

Step 5

HOISIN is a rich, dark, sweet barbecue sauce used in Chinese cooking for marinades and basting. The sauce is made from soybean flour, chiles, red beans, and many other spices. Vegetarian.

Step 6

Black Bean Garlic Sauce, from Lee Kum Kee, is a savory and ready-to-use sauce with aromatic black beans and garlic. Use in stir-frying and steam dishes. Replace the finely chopped black beans with the paste and omit the garlic.

Step 7

TESTED 2002-02-13: We enjoyed the varied flavors, especially the hoisin and black bean sauce. Instead of using broth, we reserved the water from cooking asparagus to dilute the sauce. Original used wine; we used orange juice. Not mentioned above: we halved the recipe but served 8 spears apiece. Served with jasmine rice, sauteed raw in cold-press sesame oil with dried coconut, pureed ginger and slivered almonds. Hanneman

Step 8

Description: "Make from scratch a black bean sauce from fermented beans."

Step 9

Serving Ideas : with rice and salad

Step 10

NOTES : Versatile sauce: "You'll want to put this sauce on everything; try steamed broccoli, snow peas..."