Black bean asparagus (Dòuchi chao lúsun) from All Under Heaven: Recipes from the 35 Cuisines of China (page 292) by Carolyn Phillips

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Notes about this recipe

  • krista_jo on May 19, 2026

    Added 1 tbsp of garlic per the note.

  • Stephenn31 on May 24, 2025

    Per the note I increased the black bean and garlic quantities. Was a good way to use up asparagus.

  • clcorbi on January 22, 2018

    Nothing earth-shattering, but this is a very tasty, fast stirfry that makes a nice vegetable side. I really enjoyed how strong the black bean flavor was, as I haven't tried many recipes that really showcase that ingredient. I used chopped garlic (there is an option of garlic or ginger), added a generous splash of rice wine, and a decent amount of salt to really make the flavors pop.

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