Bokchoy And Mushrooms In Blackbean Sauce

SpicySpicy Served HotServed Hot
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Servings: 4 Preparation time:
Ingredients:
  • 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:
In a recipe with both salt and some sort of acid, such as lemon (citrus), vinegar, or wine, you can offset one of the flavors by adding more of the other. For example, in a dish with too much vinegar, add salt to balance it out. Likewise, in an over-salted dish, add more vinegar.
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