Asparagus & 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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