Ah well, time to brush up on those language skills...
1 1/2 lbs of asparagus
2 tbsp toasted sesame oil
1 tbsp fermented black beans (or, see story above, 3 tbsp black bean stir fry sauce)
3 tbsp white wine
1 tbsp minced garlic
2 tbsp soy sauce
2 tbsp water
1/2-1 lb scallops
Optional: Chopped chives and/or toasted nori (seaweed)
Heat 2 tbsp sesame oil in a large pan. Soak 1 tablespoon fermented black beans in sake or white wine to cover while pan heats (or simply combined the stir fry sauce with the white wine). Add asparagus and minced garlic. Cook until the asparagus looks dry and is starting to brown. Combine soy sauce with water and add to pan. Add black beans and 1/2 pound sliced or cubed scallops to pan along with soy sauce and water. Cook for about five minutes or until the asparagus is still firm to the touch but tender.
Garnish: Chopped chives and/or toasted nori.