This is a favourite vegan recipe of mine. It’s super healthy, quick and easy stir-fried pak choy with mushrooms in black bean sauce. It’s a perfect side dish for a weekday dinner. It would be a show stopper dish for your party dinner.
HEALTHY ASIAN CUISINE.COM
Makes: 4 Servings Preparation Time: 10 Minutes Cooking Time: 15 minutes
Course: Side Dish
Cuisine: Chinese, Vegan, Vegetarian
Author: Healthy Asian Cuisine
Ingredients
- 250g/8.8oz pak choy
- 100g oyster mushrooms
- 80g/3oz brown shimeji mushrooms
- 80g/3oz white shimeji mushrooms
- 150ml hot low sodium vegetable stock
- ½ tablespoon peanut oil or vegetable oil
The Black Bean Sauce
- 2 tablespoons low sodium light soy sauce or tamari (for gluten-free)
- 1 ½ tablespoon fermented, salted dried black beans
- 1 tablespoon Shao-hsing rice wine or dry sherry
- 2-3 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
To Garnish
- Finely chopped fresh spring onion or chive
Method
Step 1: Preparing the Vegetables and Mushrooms
- Trim off the end on the bottom of pak choy. Remove the outer large leaves until the middle tender smaller leaves held by the core are exposed then halve the core in lengthways. For the larger leaves, slice the white part into bite-sized pieces in lengthways too.
- For the green leafy part, leave it as is if it is not too long or below 12cm/5 inches. For very large size leaves, cut them into halve or thirds. The leaves will shrink a lot during cooking hence you should keep the pieces larger. After cutting, wash and spin dry the pak choy.
- Cut and discard the bottom of the brown and white shimeiji mushrooms.
- Prepare the vegetable stock by diluting the stock cube in 150ml of hot water.
- Dissolve cornflour with 2 tablespoons of cold water in a small bowl.
- Gather the oyster mushrooms then set them aside with all other ingredients.
Step 2: Preparing the Sauce
- In a small bowl, mix all ingredients well and set aside.
Step 3: Cooking the Dish
- Heat a wok or a big skillet over high heat and add the oil. Throw in the pak choy and mushrooms and stir fry for 1 minute.
- Then add the sauce and stir to mix everything in the pan.
- Next, add the stock to the pan and bring to a boil then add the dissolved cornflour and stir well until the liquid thickens.
- Dish out to a large serving plate, garnish with fresh finely chopped spring onion and serve with steamed rice.
| NOTES: Black Bean Sauce – If you can’t find fermented dried salted black beans, substitute them with black bean sauce in a jar. Black bean sauce in the jar is made from black beans, soybeans oil, salt, sugar and lactic acid. Some brands produce spicy black bean sauce. Omit the fresh chilli if you are getting spicy black bean sauce. You can find black bean sauce in your local Asian groceries. If using, no blending is needed, just mix the sauce with all the ingredients in a small bowl. Oyster Mushrooms – If your oyster mushrooms come in larger sizes, just tear them up to bite-size pieces before putting them into the frying pan. |
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