Yield: 4 servings
 

Amount   Measure     Ingredient -- Preparation Method
--------   ------------    --------------------------------
2        teaspoon Ginger       -- minced
1/2     pound Beef, lean      -- strips
2        tablespoon Wine       -- Shaoxing or dry sher
1 1/2  teaspoon Cornstarch
3        tablespoon Soy sauce -- dark
3        tablespoon Oil
1/2     teaspoon Oil -- sesame
1        pound Asparagus -- cut into 2" piece

In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef
strips in mixture and marinate 30 minutes to several hours. Drain beef and
reserve marinade. Combine marinade with enough water to make 1/3 cup.
Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls.
oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute.
Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on
medium heat until heated through. Return beef to pan; add reserved marinade.
Increase heat to high and cook until sauce thickens.
Serve immediately.

VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style
broccoli can be used in its place. For a richer sauce, reduce soy sauce in
marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step.