Mixed Vegetables in Black Bean Sauce
½ teaspoon chopped garlic
½ small onion sliced
½ green pepper sliced
½ cup bamboo shoots (sliced)
¼ cup baby corn
¼ cup straw mushrooms
4 mushrooms (quartered)
2 leaves Chinese cabbage sliced
2 Chinese mushrooms
2 fried tofu
1½ tablespoons black beans
200ml (1 cup) chicken stock or water
½ teaspoon salt
¼ teaspoon msg
¼ teaspoon sugar
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon shaoxing rice wine
1 tablespoon cornflour
3 tablespoons water
1. Heat a wok or pan until hot.
2. Add 2 tablespoons oil and heat until smoky. Turn to low heat and add the garlic.
3. Add the onions, green peppers, bamboo shoots, baby corn, straw mushrooms, mushrooms, Chinese cabbage, Chinese mushrooms, tofu and stir fry for 1 minute.
4. Turn to high heat. Add the chicken stock and black beans and cook for 4 minutes.
5. Mix in the salt, msg, sugar, dark soy sauce and stir in well.
6. Mix the cornflour with water to create a watery paste.
7. Add the rice wine and sesame oil and slowly add the cornflour mixture. Stir the mixture in while it thickens.
Tip: Generally any vegetable of your preference can be used for this dish – just use your imagination.
|
