Instructions: I love Chinese salted black beans and they marry well with the sweetness of stirfried asparagus You can buy them in most oriental food stores (be sure to get the whole beans not the sauce)

once openedI transfer to an airtight jar and store in a cool dark cupboard They keep for months

220g belly of pork cut into narrow strips across the layers of fat and meat 2 tbsp dark soy sauce
1 tbsp dry sherry
1 tsp sugar
1/2 tsp Chinese five spice powder
1 tsp cornflour
4 tbsp vegetable oil
15 mm piece fresh ginger chopped
1 clove of garlic chopped
450g slender asparagus trimmed and cut into 25mm lengths 1 tbsp salted black beans rinsed and chopped

Mix the pork with the soy sauce sherry sugar five spice powder and cornflour Set aside for 15 minutes
Set a wok over a high heat let it heat up for a few seconds then add half the oil As soon as it starts to smoke add the ginger and garlic and stir for a couple of seconds Now add the asparagus and Stir fry for about 3 minutes until patched with brown Scoop out and reserve

Put the remaining oil into the wok and then add the pork with its marinade Stir fry until just cooked approx some 3 minutes more

Return the asparagus to the pan with 2 tablespoons of water and the black beans Stir fry the mixture for another minute or so and then serve

Serves 4

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