Best 9 Asparagus Chicken With Black Bean Sauce Recipes

ASPARAGUS CHICKEN WITH BLACK BEAN SAUCE

Steps:

• 1. Marinade:
• 2. Combine sherry, 2 teaspoons soy sauce 2 teaspoons cornstarch sesame oil
• 3. Place in large bowl and mix well.
• 4. Add chicken and stir to coat well. Let stand 30 minutes.
• 5. Place black beans in a sieve and rinse well under cold running water. Coarsely chop beans.
• 6. Combine beans, ginger and garlic and finely chop together.
• 7. Combine chicken broth, remaining 2 teaspoons soy sauce, oyster sauce and the remaining 3 teaspoons cornstarch in a small bowl; mix well and set aside.
• 8. Heat 2 tablespoons oil in wok over high heat. add chicken and stir-fry until chicken turns opaque, about 3 minutes. Remove and set aside.
• 9. Heat remaining tablespoon oil in wok. Add asparagus and onion and stir-fry 30 seconds. Add water; cover and cook until asparagus is tender, about 2 minutes.
• 10. Return chicken to wok. Stir chicken broth mixture and add to wok. Stir until sauce boils and thickens. serve with hot jasmine rice.

ASPARAGUS & BLACK BEAN SAUCE STIR FRY

Steps:

• In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger.
• Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute.
• Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking.
• Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.

CHICKEN AND ASPARAGUS WITH BLACK BEAN SAUCE

Steps:

• In a bowl, combine cornstarch, soy sauce, dry sherry and water. Add chicken and stir to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to marinate.
• Prepare cooking sauce and set aside. Wash asparagus and break off tough ends; cut in 1/2" slanting slices.
• Heat a wok over high heat. When pan is hot, add 2 tbs of the oil. When oil begins to heat, add black bean w/garlic and ginger; stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.
• Add the remaining 1 tbs oil to pan. When oil is hot, add asaragus and onion and stir-fry for 30 seconds. Add the 2 tbs water, cover and cook stirring occasionally, until crisp-tender (about 2 minutes). Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON

Steps:

• Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
• Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
• Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

ASPARAGUS NAPOLEONS WITH ORIENTAL BLACK BEAN SAUCE

Steps:

• Make the pastry rectangles:
• Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet. Brush the tops of the rectangles with some of the egg wash, being careful not to let the egg wash drip down the sides, score them in a crosshatch pattern with the back of a paring knife, and brush them again with some to the remaining egg wash. Bake the rectangles in the upper third of a preheated 400°F. oven for 12 to 15 minutes, or until they are puffed and golden, transfer them with a spatula to racks, and let them cool. The pastry rectangles may be made 1 day in advance, kept in an airtight container at room temperature, and reheated. Halve the rectangles horizontally with a serrated knife and with a fork pull out carefully any uncooked dough.
• Make the sauce:
• In a small bowl dissolve the cornstarch in the water and stir in the broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan heat the oil over moderately high heat until it is hot but not smoking and in it stir-fry the beans, the zest, the gingerroot, and the garlic for 1 minute, or until the mixture is very fragrant. Stir the broth mixture and add it to the bean mixture. Bring the sauce to a boil, stirring, simmer it for 2 minutes, and keep it warm. The sauce may be made 1 day in advance, kept covered and chilled, and reheated.
• In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 minutes, or until the stalks are just tender but not limp, and drain it well. Arrange the bottom half of each pastry rectangle on a plate and divide the asparagus among the pastries. Spoon the sauce over the asparagus and around the pastries on each plate and top the asparagus with the top halves of the pastries.

CHINESE BEEF AND ASPARAGUS WITH BLACK BEAN SAUCE

Steps:

• Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces.
• (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside.
• Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish.
• Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling.
• Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did).
• Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.

BLACK BEAN ASPARAGUS SALAD

Steps:

• Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain. , In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.

TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS

Steps:

• In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
• In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
• In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
• Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
• Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

ORIENTAL BLACK BEAN AND GARLIC SAUCE FOR ASPARAGUS

Steps:

• In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture for 1 minute. Stir in the soy sauce, the sugar, and the broth and simmer the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus.