Stir Fry Salmon with Asparagus & Black Beans
Ingredients
- 1 ½ pound asparagus (not too thin)
- 1 tbsp fermented black beans
- 2 tbsp dry sherry
- 2 tbsp peanut oil
- 1 tbsp fresh ginger peeled & minced
- 2 cloves garlic peeled & crushed
- ¼ cup minced scallions (both green & white parts)
- 1 to 1 ½ pound Salmon fillets cut into 1 inch pieces
- ⅓ cup scallions (both green & white parts) cut into 2 inch lengths
- 1 tbsp soy sauce
- salt to taste
Instructions
- Parboil asparagus about 3 minutes, until no longer crisp. Cut off the tips and cut the stems into 1 inch lengths.
- Soak the black beans in the sherry.
- Heat 1 tbsp oil over high heat in a nonstick pan or wok.
- Brown the asparagus stems, stirring frequently. Remove with slotted spoon.
- Add the remaining oil, then the ginger, garlic, and minced scallions. Cook 1 minute, stirring.
- Add the salmon and cook, turning the shaking pan until the salmon browns a bit, about 5 minutes.
- Add the black beans and sherry, the cut up scallions, soy sauce, and asparagus tips. Cook to blend flavors; taste for seasoning and add salt if necessary.
- Serve immediately over rice.