| 1 | Cut asparagus on the diagonal into 1-2 inch pieces. |
| 2 | Blanch for 5 minutes in boiling water. |
| 3 | Drain and set aside. |
| 4 | wash and slice mushrooms. |
| 5 | Set aside. |
| 6 | mince the garlic. |
| 7 | Rinse the black beans well. |
| 8 | Mix garlic and beans together. |
| 9 | Set aside. |
| 10 | mix together the rice vinegar, tamari, starch, sugar, and sake. |
| 11 | Set aside. |
| 12 | fill a glass with water and set handy next to the stove. |
| 13 | Put a skillet over high heat. |
| 14 | When the pan is hot, dump the garlic mixture into the pan. |
| 15 | Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. |
| 16 | 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. |
| 17 | Add mushrooms and stir fry for 2-5 more minutes. |
| 18 | Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. |
| 19 | Serve immediately. |
| 20 | comments: |
| 21 | fermented black soybeans are available in asian markets. |
| 22 | Usually labled "salted black beans". |
| 23 | I find them in the preserved food section in plastic bags. |
