The Farmers Market at the X

The Farmers Market at the X

Tuesdays 12:30 - 6 p.m. May - 3rd Week of November
Cyr Arena, Forest Park, Springfield, MA

Click Here for Important Parking Information & Directions

Sponsored by
Concerned Citizens
for Springfield

Funded by the

and Private
Contributors.

asparagus w/chicken or beef
& black beans

1 1/2 pounds asparagus, cleaned

1/2 pound boneless chicken breast or thigh, or 1/2 pound beef flank steak sliced thin across the grain

3 T light soy sauce

1/2 teaspoon (or more) grated fresh ginger

2 Tablespoons dry sherry or Chinese rice wine

1 Tablespoon corn starch

3 Tablespoons peanut (or other neutral oil, not olive)

2 cloves garlic (or more if you like garlic) sliced thin

1 Tablespoon fermented black beans, rinsed (or you can purchase black bean with garlic paste in a jar at
one of the stores and use about 1 T of that. Keep jar in refrigerator.

1/4 Cup chicken broth (canned or homemade)

Slice the cleaned asparagus diagonally into 1/4 “ pieces. Set aside. In a small bowl marinate the chicken or
beef in 2 T of the light soy sauce, ginger, sherry or rice wine and the cornstarch. Mix well and let sit for 15
minutes.

Heat a wok or large frying pan and add the oil. The oil should just begin to smoke. Quickly lay the meat 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.

Heat the pan again and add the garlic. Mix for just a moment and add the black beans or black bean paste.
Mix for another moment and add the asparagus. Toss for a few seconds and then add the remaining soy
sauce, salt, and sugar. Mix just until tender, about 5 minutes. Add the meat and chicken broth. Stir to make a
sauce. Serve immediately.

YOU CAN ALWAYS ADD MORE SEASONINGS IF THIS ISN’T ENOUGH. YOU CAN MAKE IT SPICY BY
ADDING RED PEPPER PASTE OR FLAKES.