Asparagus and mushrooms with black bean sauce

1 lb Asparagus, stiff ends
           Peeled
    1/4 lb Brown button mushrooms (or
           Mixed mushrooms)
      2    garlic cloves
      1 tb Fermented black soybeans
  1 1/2 tb Rice vinegar
      1 tb Tamari (or soy sauce)
      1 ts Potato starch (or
           Cornstarch)
      1 ts Brown sugar
      1 tb Sake or other rice wine
 
  Cut asparagus on the diagonal into 1-2 inch pieces.
  blanch for 5 minutes in boiling water.  Drain and set
  aside.
  
  Wash and slice mushrooms. Set aside.
  
  Mince the garlic. Rinse the black beans well.  Mix
  garlic and beans together. Set aside.
  
  Mix together the rice vinegar, tamari, starch, sugar,
  and sake.  Set aside.
  
  Fill a glass with water and set handy next to the
  stove.  Put a skillet over high heat.  When the pan is
  hot, dump the garlic mixture into the pan. Stir fry
  for one minute, adding water as the mixture begins to
  stick -- add just a little at time.  Add the asparagus
  and stir fry for 10 minutes (or until asparagus is
  just shy of being crisp-done), again adding water just
  as needed.  Add mushrooms and stir fry for 2-5 more
  minutes. Add the vinegar mixture (giving it a last
  stir to make sure starch is well mixed), stir until
  evenly coated and sauce thickens. Serve immediately.
  
  Comments:
  
  Fermented black soybeans are available in Asian
  markets.  Usually labled "salted black beans".  I find
  them in the preserved food section in plastic bags.
  
  Posted by Michelle Dick  to the Fatfree
  Digest [Volume 13 Issue 8] Dec. 8, 1994.
  
  FATFREE Recipe collections copyrighted by Michelle
  Dick 1994. Used with permission. Formatted by Sue
  Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
  
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