Broccoli and mixed mushrooms in garlic black bean sauce

Broccoli and mixed mushrooms in garlic black bean sauce
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 8 minutes to cook

A quick, full-flavoured vegetarian chinese stir-fry recipe of broccoli and mushrooms in black bean sauce.

Nutrition: per serving

Calories
79kcals
Fat
3.3g (0.6g saturated)
Protein
2.5g
Carbohydrates
9.3g (1.6g sugar)
Salt
1.5g
Calories
79kcals
Fat
3.3g (0.6g saturated)
Protein
2.5g
Carbohydrates
9.3g (1.6g sugar)
Salt
1.5g

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

For the garlic black bean sauce

  • 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

Method

  1. 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.
  2. 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).
  3. 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.

delicious. tips

  1. You can create steam in the stir-fry to help cook the vegetables. It’s best to buy a wok with a lid, so you can cook in this way and retain all the heat.

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