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Broccoli and mushroom stir-fry with black bean sauce

This yummy, slighly spicy Broccoli and mushroom stir-fry with black bean sauce is perfect as a side dish in a South- East Asian menu, or can be served as a vegetarian main with some boiled fragrant rice. Chanterelle and shiitake mushrooms make this dish extra special, so it's ideal for dinner parties! The black bean sauce can be made in advance (5 minutes) and the stir-fry takes less than 10 minutes. It's really worth a try!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Chinese, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp groundnut peanut oil
  • ½ inch ginger
  • 100 g small broccoli rosettes
  • 50 g chanterelle
  • 100 g fresh shiitake mushrooms
  • 200 ml hot vegetable stock
  • about 1 Tbsp light soy sauce
  • 1 Tbsp corn flour starch mixed 2 Tbsp water
  • For the black bean sauce:
  • 1 Tbsp fermented salted black beans from a jar
  • 1 Tbsp light soy sauce
  • 2 cloves of garlic
  • 1 red chilli
  • 1 Tbsp Chinese rice wine Shaohsing

Method
 

  1. First make the Black Bean sauce: deseed the chilli then finely chop; rinse the black beans are washed and drain; mince the garlic Add all ingredients to a small blender and whiz until you get a coarse mixture. Set aside.
  2. Peel the ginger and cut it into matchsticks.
  3. Heat the oil in a wok. When it begins to smoke, add the ginger, stir-fry for a few seconds, then throw in broccoli, add a drop of water and stir-fry for 2 minutes.
  4. Add the mushrooms, gently stir-fry, making sure they don’t break up.
  5. After 2 minutes, stir in the bean sauce and add the stock. Cook for 3 minutes.
  6. Add soy sauce to your liking, then thicken it with the cornflour-water mixture. This should take a couple of minutes.
  7. Serve hot.