Beef and Asparagus

2 pounds asparagus

½ pound beef steak

2 Tablespoons light soy sauce

1 Tablespoon dry sherry

¼ teaspoon fresh-grated ginger

Peanut Oil

2 Cloves garlic, crushed

Sauce:

½ cup beef stock

1 Tablespoon light soy sauce

1 Tablespoon dow see (Chinese Black Bean Sauce)

Pinch of sugar

Slice the asparagus in pieces about ½ inch thick.  Marinate the beefsteak in the soy sauce, sherry, and ginger.  Place one Tablespoon peanut oil  in the hot wok and add the drained meat.  Do not turn, but allow to cook until it is lightly browned on one side.  Remove from the wok.

            Place 1 Tablespoon peanut oil in the hot wok, and add the garlic.  Add the asparagus and toss or stir-fry, covered, over high heat until barely done, about 6 minutes (should still be crunchy).  Return the beef back to the wok.  Combine the sauce ingredients, and add to the wok.  Stir until the sauces blend, and serve immediately.

Serves 4 to 6