COOKING WITH GALA

1 to 1 1/2 pounds asparagus
2 T peanut oil
1/4 c water
4 ounces firm tofu, cut into 1/2-inch cubes
1-2 T minced fresh ginger
3 T Chinese fermented black beans (soaked in water,then drained)
3 T chicken or vegetable broth mixed with 1 t cornstarch
2 T chili paste with fermented beans

Snap off the tough ends from the asparagus and cut spears into bite size pieces. Heat 1 T oil in a wok or heavy frying pan, add the asparagus and stir fry for 1 minute, add the water and cook until the asparagus is crisp tender and bright green (1-2 minutes). Transfer to a platter and keep warm. Add the remaining 1 tablespoon oil to the pan, when almost smoking, add the tofu and ginger and stir fry until the tofu is slightly browned. Add the fermented black beans, the broth mixture, and chili paste. Return the asparagus to the wok and cook for a moment, until heated through. Serve immediately or at room temperature. Serves 4.