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Wild Mushroom and Bok Choy in Black Bean Sauce
Recipe courtesy Ching-He Huang, 2011
- Total Time:
- 25 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 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
- STIR-FRY:
- 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
Directions
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.