Black bean and mushroom stir-fry

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Preparation info

  • Difficulty

    Easy

  • Serves

    2–3

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

This dish was inspired by something my sister and I used to order at one of our favourite dim sum restaurants in London. The day they took it off the menu, my heart shattered like the caramel atop a creme brulee – and I was forced to try and re-create it at home. A modern take on a Chinese stir-fry, juicy morsels of veg are stir-fried with a whisper of garlic. This is given a Japanese twist when spooned over a bed of sushi rice. Black bean paste is the key ingredient here, and you might come across different versions of it – some as a puree with garlic, some plain with whole beans – but you can use whatever you can find. Each will have a different intensity, so I recommend starting off with a tablespoon and tasting it to see if any more is needed.

Prep time: 20 minutes
Cooking time: 20 minutes

Ingredients

  • 1 cup (210 g) sushi rice
  • ΒΌ teaspoon salt
  • 1 teaspoon vegetable oil
  • 1 cm ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon black bean paste
  • Β½ cup (90 g) baby sweetcorn, halved
  • Β½ cup (80 g) frozen edamame
  • 1 cup (90 g) sliced mushrooms
  • 1 cup (60 g) small broccoli florets
  • Β½ cup (125 ml) vegetable stock
  • 1 teaspoon cornflour
  • sliced spring onions (scallions), to garnish

Method

Rinse the rice and drain. Continue to do this until the water runs clear – this usually takes 5–7 thorough rinses. Tip the rice and 1ΒΌ cups (310 ml) water into a saucepan that has a tight-fitting lid and add the salt. Bring to the boil over high heat, stirring constantly, then turn down the heat as low as possible, clamp on the lid and let the rice cook undisturbed for 15 minutes. Remove from the heat and leave the rice to sit for 10 minutes, without lifting the lid.

Meanwhile, heat the oil in a wok or non-stick frying pan over medium heat. Fry the ginger and garlic for about 1–2 minutes or until fragrant. Add the black bean paste, baby sweetcorn, edamame, mushrooms and broccoli and stir well. Add the stock, then cover and cook until the corn and broccoli are tender, about 5 minutes.

In a small bowl, mix the cornflour with 1 tablespoon water until smooth, then pour into the wok. Mix it in, and cook, stirring constantly, until the liquid has thickened into a gravy-like sauce.

Serve the stir-fry over bowls of rice, garnished with sliced spring onions.