Instructions: In a small bow, mix mirin or wine with cornstarch until smooth; set aside. In another small bowl, mix black bean sauce with garlic and ginger; set aside.

Heat oil in a large nonstick frypan over medium heat. Add black bean mixture; cook, stirring constantly until well blended, about 1 minute. Add broth and soy sauce; cook, stirring, about 1 minute.

Increase heat to medium-high. Add asparagus and scallions; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Add additional broth or water if necessary to prevent sticking.

With slotted spoon, transfer vegetables to serving platter. Reduce heat to medium. Add cornstarch mixture to pan; stir until sauce thickens, 1-2 minuites. Pour sauce over asparagus and sprinkle with almonds. Sprinkle with red pepper flakes if desired.

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