Bokchoy And Mushrooms In Blackbean Sauce

SpicySpicy Served HotServed Hot
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Servings: 4 Preparation time:
  • Mushrooms, White, Raw, Button mushroom 300 Grams( Button) Mushrooms
  • 500 Grams Bok Choy
  • 3 Tbsp Black Bean Sauce
  • 2 Tbsp Chili Soya Sauce (regular soya sauce)
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 2 Green Chilies
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 2 Dry Red Chilies
  • Onions, Raw, Onion 1( Large)Onion
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 6 (Cloves) Garlic
  • Ginger Root, Raw, Fresh Ginger 1( Inch) Ginger (Optional)
  • Peanut Oil, 2 Tbsp Peanuts
  • Til Sesame Seed, Gingelly 1 Tbsp Sesame Seeds
  • Brown Sugar, 1/2 Tsp Sugar
  • Corn Flour, Maize Flour, Whole-grain, White, Cornflour 2 Tbsp Corn Flour
  • Sesame Oil, Sesame Seed Oil, Gingelly Oil 3 Tbsp Sesame Oil
  • Salt, Common Salt, Rock Salt, Table Salt Salt as per taste

Instructions (Preparation Steps):

  • wash the bokchoy thrice, check for soil struck in between the stems wash thoroughly. Chop the bokchoy into half's then into quarters place in a colander allow the excess moisture to drain reserve.
  • Wash and Chop the button Mushrooms into quarters reserve.
  • Peel and wash the onion and garlic. Thinly slice the onion, finely chop the garlic and reserve. Slit the green chilies reserve.
  • Heat a wok or heavy bottom pan with sesame oil allow the oil to smoke.
  • Once the oil reaches smoking point add finely chopped garlic, sliced onions, dried red chilies and green chilies fry the onion till it turns transparent.
  • Add the bok choy stems first and then the leaves to the onion masala and fry for a minute.
  • Add 1/2 cup water or chicken stock and bring to a rapid boil the bok choy should cook only half way through.
  • Add the mushroom, chilly soya sauce and blackbean sauce stir and cook the vegetable for a minute on high flame once the mushroom reduces add salt and sugar stir and place on low flame.
  • Mix 2 tbsp corn flour with water and add to the vegetable allow the sauce to thicken for a minute on high flame remove from flame...garnish with roasted peanuts and sesame seeds...Serve Hot...Enjoy😋

Cook's Tip:
When measuring wet ingredients like oil or milk, always place the measuring cup on the counter to ensure a level surface.
To eliminate the smell of garlic in hands,cut a piece of ginger and rub it on your hands . It will eliminate the smell
Want to store ginger for more than weeks.. then follow this tip.. Slice the ginger and put in a vessel add water and keep it in refrigerator.. For every two days once change the water alone.. you can see ginger keeping fresh for more than two weeks..


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