Soak black beans in warm water a few minutes. Drain and mash beans with garlic. Drop asparagus in boiling water and boil 2 minutes. Drain immediately. Heat 2 tablespoons oil in skillet or wok until very hot. Add beef, stir quickly, then remove from pan. Add remaining oil to skillet and heat. Add bean mixture and stir over high heat for a few seconds. Add salt and asparagus. Stir-fry 1 minute. Add chicken stock, cover and cook 2 minutes. Mix cornstarch, sugar and water and stir into meat mixture. Stir until sauce is thick and smooth. Add beef and blend quickly. Created by: General Lees, Los Angeles (C) 1992 The Los Angeles Times Posted to EAT-L Digest 29 Sep 96 Date: Mon, 30 Sep 1996 16:46:07 -0500 From: LD Goss <ldgoss@METRONET.COM>
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