Ingredients

• 2 tablespoons lee kum kee black bean garlic sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3 tablespoons peanut oil
• 2 lbs fresh asparagus, trimmed
• 1 1/2 cups clam juice
• 3 tablespoons oyster sauce
• 1 teaspoon sugar
• cornstarch roux
• 6 1/2 ounces fried dace with black beans, drain off the oil
• 2 stalks green onions, sliced

Instructions

1. In a mixing bowl combine the black bean, garlic, shallot, salt and pepper and blend well and set aside until needed.

2. Heat a wok over high heat add oil and when the oil start to smoke add black bean mixture and asparagus and stir fry for 2 minutes. Pour in the clam juice; oyster sauce and sugar bring to a boil. After 4 minute add cornstarch roux to thicken the sauce. Blend in the dace strips and green onion and blend well.

3. You can buy the fried dace fish with black bean from a Chinese store.