Special Diet

Broccoli and Mushrooms in Black Bean Sauce with Noodles

cook 20 mins
  • 1 tablespoon sunflower oil
  • 1.5 cm (3/4 in) piece of fresh root ginger, sliced into matchsticks
  • 200 g (7 oz) small broccoli florets
  • 200 g (7 oz) shiitake mushrooms
  • 6 spring onions, sliced into 1.5 cm (3/4 in) lengths
  • 1 red pepper, deseeded and sliced
  • 300 ml (1/2 pint) vegetable stock
  • 500 g (1 lb) fresh egg noodles
  • 2 tablespoons light soy sauce
  • 1 tablespoon cornflour mixed to a paste with 2 tablespoons water
  • 1 tablespoon fermented salted black beans, rinsed well
  • 1 tablespoon light soy sauce
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and chopped
  • 1 tablespoon Shaohsing rice wine
  • Place all the ingredients for the black bean sauce in a food processor, blend until fairly smooth and set aside.
  • Heat a wok over high heat and add the oil. When smoking, add the ginger and stir-fry for a few seconds. Add the broccoli and stir-fry for a further 2–3 minutes.
  • Add the mushrooms, spring onions and red pepper and stir-fry for 2–3 minutes.
  • Tip in the black bean sauce and vegetable stock and bring to a simmer. Cook for 2–3 minutes until tender.
  • Meanwhile, cook the noodles according to the packet instructions, drain and keep warm.
  • Season with soy sauce to taste, mix in the blended cornflour paste and cook to thicken for 1 minute. Serve immediately with the egg noodles.
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