Wok-Tossed Asparagus in Black Bean Sauce

In a small bowl, whisk the sake with the black beans. Heat a wok or large skillet. Add the peanut oil and heat until small puffs of smoke appear around the edge. Add the ginger, sugar, chiles and garlic and stir-fry over high heat until fragrant, about 30 seconds. Add the asparagus and stir-fry until bright green, about 2 minutes. Add the sake mixture and stir-fry until the asparagus are crisp-tender and the sauce has reduced to a glaze, 1 to 2 minutes. Add the scallions and 1/2 teaspoon of sesame seeds and season with salt. Transfer the asparagus to a platter, drizzle with the sesame oil and serve.