Can be prepared in 45 minutes or less.

Ingredients

　　2 teaspoons vegetable oil

　　1 tablespoon minced garlic

　　1 tablespoon grated peeled fresh gingerroot

　　1/3 cup minced red bell pepper

　　2 tablespoons fermented black beans (available at Oriental markets and specialty foods shops), rinsed, drained well, and crushed slightly

　　1 1/2 tablespoons medium-dry Sherry

　　1 tablespoon soy sauce

　　1/4 teaspoon sugar

　　1 1/2 cups chicken broth

　　2 teaspoons cornstarch

　　In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture for 1 minute. Stir in the soy sauce, the sugar, and the broth and simmer the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus.