eglamkowski's Journal: recipe of the day

I'm not a big fan of asparagus, but I do enjoy this Cantonese style Asparagus and Beef. If asparagus is too expensive where you live (and it often is here in Atlanta), try this dish with broccoli instead.

2 pounds asparagus
1/2 pound beef steak, sliced thin across the grain
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon fresh-grated ginger
peanut oil
2 cloves garlic, crushed

Sauce:
1/2 cup Chinese chicken soup or beef stock (or water....)
1 tablespoon light soy sauce
1 tablespoon of dow see (fermented black beans)
Pinch of sugar

Slice the asparagus into pieces about 1/2 inch long.

Marinate the beef in a mixture of soy sauce, sherry and ginger.

Heat 1 tablespoon of peanut oil in a wok. Cook the beef til lightly browned and remove.

Place another tablespoon of oil in the wok and add the garlic. Then add the aspagarus and cook, covered, over high heat until barely done, about 6 minutes (should still be crunchy).

Return the beef to the wok, add the sauce, heat til blended and serve over steamed rice.

Random Tip:

When a recipe calls for wine, you can subsitute a mixture of water and lemon or lime juice.