- 1 pound medium asparagus spears
- Peanut oil, for frying
- 1 tablespoon minced ginger
- 1/2 cup chicken broth
- 1/4 cup sherry
- Salted, fermented Chinese black beans
- Cornstarch, mixed with water to form a paste
- Soy sauce, optional
Cut the asparagus spears crosswise into thirds; stir-fry in peanut oil about 5 minutes.
Remove spears, add touch more oil, fry 1 tablespoon minced ginger briefly. Add the chicken broth, the sherry, and a few salted fermented Chinese black beans.
When it boils, thicken with the cornstarch paste; return asparagus to pan. Cover and simmer briefly until asparagus just loses its crunch.
Serve with soy sauce, if desired, but be careful not to oversalt with it.