• 1 1/2 lb Asparagus cleaned
• 1/2 lb Beef flank steak sliced thin across the grain
• 3 Tbsp. Soy sauce, light
• 1/2 tsp Grated fresh ginger root
• 2 Tbsp. Chinese rice wine, or possibly dry sherry
• 1 Tbsp. Cornstarch
• 3 Tbsp. Peanut oil
• 2 x Garlic clove sliced thin
• 1 Tbsp. Dow See - (see * Note) rinsed, liquid removed
• 1/4 c. Chicken stock fresh or possibly canned
• 1 pch Sugar
• 1 pch Salt to taste

Directions

1. Note: Fermented black beans, available in Asian markets.
2. Slice the cleaned asparagus diagonally into 1/4-inch pcs. Set aside.
3. In a small bowl marinate the sliced beef in 2 Tbsp. of the light soy sauce, ginger, rice wine and the cornstarch. Mix well and let sit for 15 min.
4. Heat a wok or possibly large frying pan and add in the oil. The oil should begin to smoke. Quickly lay the meat on one side in the pan. Don't turn, but cook over high heat for a moment till the one side begins to brown.
5. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan.
6. Heat the pan again and add in the garlic. Stir-fry for just a moment and add in the rinsed fermented black beans (dow see). Stir-fry for another moment and add in the asparagus.
7. Toss for a few seconds, then add in the remaining soy sauce, salt and sugar. Stir-fry just till tender, about 5 min.
8. Add in the meat and chicken stock. Stir to make a sauce. Serve immediately.
9. Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus which is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add in to soup stock, then drain and throw away the coarse stalks before serving.