Broccoli and mixed mushrooms in garlic black bean sauce
A quick, full-flavoured vegetarian chinese stir-fry recipe of broccoli and mushrooms in black bean sauce.
Ingredients
- 1 tbsp groundnut oil
- 1cm piece fresh ginger, sliced into matchsticks
- 100g small broccoli florets, washed
- 60g oyster mushrooms
- 100g fresh shiitake mushrooms
- 200ml vegetable stock, hot
- 1 tbsp light soy sauce
- 1 tbsp cornflour mixed with 2 tbsp water
For the garlic black bean sauce
- 1 tbsp fermented salted black beans, rinsed well
- 1 tbsp light soy sauce
- 2 garlic cloves, crushed
- 1 medium red chilli, deseeded and chopped
- 1 tbsp Shaohsing rice wine
Instructions
- Put all the ingredients for the garlic black bean sauce in a food processor and blitz briefly. Don’t process to a smooth paste – you want to keep some texture.
- Heat a wok over high heat and add the oil. When it smokes, add the ginger and stir-fry for a few seconds. Add the broccoli and stir-fry for a further 1-2 minutes. Add a few small dashes of water (if you have a wok with a lid, put the lid on now to create some steam to cook the broccoli).
- Add the oyster and shiitake mushrooms and stir gently, taking care not to break them up. Add the black bean sauce and hot vegetable stock, and bring to a simmer. Cook for 2-3 minutes until tender. Season with light soy sauce, to taste. Add the blended cornflour paste and cook to thicken for a minute, then serve immediately.
Notes
- You can create steam in the stir-fry to help cook the vegetables. It’s best to buy a wok with a lid, so you can cook in this way and retain all the heat.