Zubereitung

1. 1

   In a small bow, mix mirin or wine with cornstarch until smooth; set aside. In another small bowl, mix black bean sauce with garlic and ginger; set aside.

2. 2

   Heat oil in a large nonstick frypan over medium heat.

3. 3

   Add black bean mixture; cook, stirring constantly until well blended, about 1 minute.

4. 4

   Add broth and soy sauce; cook, stirring, about 1 minute.Increase heat to medium-high.

5. 5

   Add asparagus and scallions; cook, stirring, until vegetables are crisp-tender, 3-4 minutes.

6. 6

   Add additional broth or water if necessary to prevent sticking.With slotted spoon, transfer vegetables to serving platter. Reduce heat to medium.

7. 7

   Add cornstarch mixture to pan; stir until sauce thickens, 1-2 minuites.

8. 8

   Pour sauce over asparagus and sprinkle with almonds.

9. 9

   Sprinkle with red pepper flakes if desired.