Asparagus with Black Bean Sauce

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Spring 2015

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Asparagus with Black Bean Sauce

Asparagus with Black Bean Sauce
1 tbsp. Filippo Berio Extra Light Tasting Olive Oil
1/2 small onion peeled and cut into thin wedges
1 (15- oz.) can whole baby corn (in the Asian foods section) drained
1 lb. asparagus ends trimmed and cut into 1-inch pieces
1 small red bell pepper seeded and cut into julienne strips
1 tbsp. fresh ginger grated
1/4 cup chicken broth
3 tbsp. black bean sauce (in the Asian foods section)
3 tbsp. mirin (sweet rice wine) (in the Asian foods section)
Prep time: 15 minutes, Cook time: 7 to 9 minutes

Heat oil in a large wok or skillet over high heat. Add onion and stir-fry for 3 to 4 minutes. Add remaining vegetables and ginger and stir-fry for 3 to 4 minutes more or until vegetables are crisp tender. Stir together broth, black bean sauce and mirin; add to skillet and cook for 1 minute more to heat. Serve over white rice or Rice-a-Roni Fried Rice.

Makes 4 main dish or 6 side dish servings.
Nutritional Information:
(based on 5): 160 calories, 5 g protein, 3 g total fat (0 g sat.), 26 g carbohydrate, 5 g fiber, 10 g sugar, 0 mg cholesterol, 370 mg sodium, 3 points


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