0.0 – 0 reviews • Sauce Recipes
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
20 min |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
124 |
| Total Fat |
5 g |
| Saturated Fat |
0 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
4 g |
| Sugar |
4 g |
| Protein |
5 g |
| Cholesterol |
2 mg |
| Sodium |
513 mg |
| Serving Size |
1 of 4 servings |
| Calories |
124 |
| Total Fat |
5 g |
| Saturated Fat |
0 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
4 g |
| Sugar |
4 g |
| Protein |
5 g |
| Cholesterol |
2 mg |
| Sodium |
513 mg |
