1/2 lb beef, sliced, marinated
1 lb asparagus
1/4 tsp baking soda, dissolved in
1 2 teaspoons water
1 tbsp chinese fermented black
1 beans, minced with:
4 garlic cloves
1 tsp rice wine
2 tsp soy sauce
1 peanut oil
MARINADE FOR BEEF
1 tsp cornstarch
1 tsp soy sauce
1/2 tsp rice wine
1/2 tsp sugar
1/4 tsp msg (optional)
1/2 tsp salt
GRAVY MIXTURE
1 tsp cornstarch
1/3 cup water
Directions
Cut the beef when it is partially frozen, and cut it across the grain
into thin slices.
Stir baking soda solution into the beef (to help tenderize it). Stir
in the marinade. Then stir in 1 tsp peanut oil and marinate the beef
for one hour or more in the refrigerator.
Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt.
Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and
do not lift lid. When done, remove to a platter.
Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black
beans and garlic mixture. Stir for a few seconds. Add the beef.
Stir-fry quickly until barely. Do not overcook or the beef will
become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of
soy sauce. Stir in asparagus.
Add gravy mixture. Stir until thickened. Serve hot.
SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.
Posted by Cate Vanicek
Servings: 4 servings
Asparagus With Black Bean Beef Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Meat; Vegetable
The History of Recipes
Written recipes as a concept can be traced far back into distant history, in fact as far back into history as the early Egyptians, and quite possibly further than that. Having said that, sadly, these old cook books were just basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to historians is a collection of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As we move into Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also tells us how the early Romans used a good variety of aromatic flavours, including a few that will be familiar to modern chefs like thyme, rue and dill. Moving on, there were two books which appeared in the fourteenth century - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these have no connection with the indian curry that is popular today, but rather descriptions of the types of food prepared for the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab countries, including spices like coriander, parsley, and rosemary. These new spices and herbs prompted an outbreak in books on cookery, many of which still exist in academic collections. During the following few centuries, the upper-class families of the West strove to lay on the most exotic meals, and as a consequence, the best chefs and their recipes were much in demand. Even so, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the 1900s, cookery publications are starting to become popular mostly as a result of more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Asparagus With Black Bean Beef recipe.
