RECIPE: HOW TO DO BROCCOLI AND MIXED MUSHROOMS IN GARLIC BLACK BEAN SAUCE

RECIPE: HOW TO DO 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.

RECIPE BROCCOLI AND MIXED MUSHROOMS IN GARLIC BLACK BEAN SAUCE

Dificulty: Easy
Portion: Serves 4
Time: Takes 15 minutes to make, 8 minutes to cook

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
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

Step by step preparation

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.

RECIPE: HOW TO DO SZECHUAN PORK

RECIPE: HOW TO DO ROASTED, SPICED SWEET POTATOES

RECIPE: HOW TO DO STIR-FRIED CHICKEN AND NOODLES IN PLUM SAUCE

RECIPE: HOW TO DO STIR-FRIED BEEF IN BLACK BEAN SAUCE

RECIPE: HOW TO DO STICKY SESAME AND SOY CHICKEN TRAYBAKE

RECIPE: HOW TO DO VEGAN TOFU STIR-FRY

RECIPE: HOW TO DO SWEET AND SOUR BEEF NOODLES

RECIPE: HOW TO DO LEFTOVER ROAST LAMB STIR-FRY

RECIPE: HOW TO DO CRISPY TOFU STIR-FRY

RECIPE: HOW TO DO PRAWN POPPADOMS

RECIPE: HOW TO DO ORIENTAL MUSHROOM AND PAK CHOI STIR-FRY

RECIPE: HOW TO DO SZECHUAN SALMON WITH PINK PEPPERCORNS

RECIPE: HOW TO DO VEGETABLE AND SWEET CHILLI SPRING ROLLS

RECIPE: HOW TO DO SESAME SEED CRUSTED CHICKEN STIR-FRY

RECIPE: HOW TO DO KEN HOM’S CRISPY FISH SPRING ROLLS

RECIPE: HOW TO DO CHINESE ORANGE BEEF STIR-FRY

RECIPE: HOW TO DO MIMI MEI FAIR’S ‘HOKKIEN’ NOODLES

RECIPE: HOW TO DO KEN HOM’S STEAMED CHICKEN WITH CHINESE SAUSAGE

RECIPE: HOW TO DO PRAWN AND PEPPER STIR-FRY

RECIPE: HOW TO DO STUFFED BITTER MELON WITH BLACK BEAN SAUCE