---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Chicken
       Yield: 4 servings
       1 lb Chicken thighs
   1 1/2 lb Fresh asparagus
   1 1/2 tb Fermented black beans
       1    Clove garlic, crushed
       3 tb Oil
     1/2 ts Salt
       1 ts Sugar
     3/4 c  Water
     3/4 ts Cornstarch
   1 1/2 tb Cold water
       1 ts Salt
       1 ts Sugar
       1 ts Thin soy sauce
       1    Green onion, slivered
            Dash of pepper
   1. Bone and remove skin from chicken.  Cut into 1“x 1
   1/2 pieces.
   2. Add ”seasoning“ to chicken and mix well.
   3. Cut off and discard the last 2 ” at the base end of
   the asparagus. Then, cut each spear diagonally into 2
   lengths.  Wash and drain.
   4. Wash black beans thoroughly (at least 2 rinses).
   Mash the beans and mix with the crushed garlic.
   5. Heat wok.  Add 2 tablespoon oil.  Stir-fry the
   seasoned chicken for 5 minutes.  Set aside.
   6. Reheat wok.  Add 1 tablespoon oil and the black
   bean mixture and cook for 1 minute.
   7. Add the asparagus and stir-fry for 2 minutes.  Then
   add salt, sugar, and water.
   8. Add the chicken and bring the mixture to a boil.
   9. Thicken with cornstarch mixture (made with 3/4
   tablespoon cornstarch and 1 1/2 tablespoon cold
   water).  Cook for 1 minute, and serve.
   NOTE: Do not try to substitute canned asparagus!
   SOURCE: Chopsticks, Wok and Clever