Recipe courtesy of Ching-He Huang
25 min
20 min
4 servings


Black Bean Sauce:
  • 1 tablespoon fermented black beans, rinsed
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 cloves garlic, crushed
  • 1 Fresno chile, seeded and finely chopped
  • 2 baby bok choy, washed and sliced in half, leaves and stems separated
  • 1 tablespoon vegetable oil
  • 8 ounces assorted wild mushrooms (not shiitakes), sliced
  • 4 ounces shiitake mushrooms, sliced
  • 1 cup hot chicken or vegetable stock
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornstarch blended with 2 tablespoons cold water
  • 2 scallions, thinly sliced on the angle, for garnish


For the black bean sauce: Put the black beans, rice wine, soy sauce, garlic and chile in a food processor and blitz briefly; be careful not to puree into a smooth sauce. For the stir-fry: Slice the bok choy stems. Heat a wok over high heat and add the vegetable oil. When the oil begins to smoke, add the bok choy stems and mushrooms. Stir-fry for 1 minute, then add the leaves of the bok choy. Stir-fry for 1 minute more. Add the black bean sauce and gently stir to coat all of the ingredients. Add the hot stock and bring to a boil. Season with the soy sauce and stir in the cornstarch and water mixture. Cook for 1 minute or less to thicken the sauce. Serve immediately garnished with sliced scallions.

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