WILD MUSHROOM AND BOK CHOY IN BLACK BEAN SAUCE

Wild Mushroom and Bok Choy in Black Bean Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 13

Previous Next

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

Steps:

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.