Stir-Fried Asparagus with Soy Bean Paste

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Dajiang is a condiment that it used throughout northeast China. Similar to ketchup or mustard in texture, it’s a fermented soy bean paste that is thickened with flour and toes the line between savoury and sweet. Making dajiang is a tedious, complicated process, with a month-long fermentation period, so it is more sensible to buy prepared pastes from a reputable supplier than to attempt making it at home. Asparagus is such a great vegetable on its own, so it’s best not to mess