Black Bean Buddha’s Stir-fried Mixed Vegetables
Vegetarian
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Black Bean Buddha’s Stir-fried Mixed Vegetables

This famous Chinese dish typically contains straw mushrooms and dried lily flowers. However, you can use a bag of mixed stir-fry vegetables instead – beansprouts, cabbage, peppers and onions, or any assorted vegetable medley that you prefer. This recipe calls for fermented salted black beans, and although Chinese wood ear mushrooms can be bland in taste, they provide excellent textural crunch. Both these ingredients can be bought from a Chinese supermarket or online.
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Serves
2
Total Time
15 Minutes
Ingredients
1 tbsp of rapeseed oil
Knob of fresh root ginger, peeled & grated
½ tsp of fermented salted black beans, rinsed, then crushed with 1 tbsp of Shaohsing rice wine or dry sherry
1 medium carrot, cut into julienne strips
4 fresh shiitake mushrooms, rinsed, dried & sliced
Small handful of dried wood ear mushrooms, soaked in hot water for 20 minutes, drained & sliced into 1cm strips
Small handful of baby sweetcorn, sliced in half on the diagonal
1 x 225g can of bamboo
A small handful of fresh beansprouts
2 spring onions, finely sliced, to garnish
For the Sauce
100ml of cold vegetable stock
1 tbsp of low-sodium light soy sauce
1 tbsp of vegetarian mushroom sauce
1 tsp of toasted sesame oil
1 tbsp of cornflour
Method
Step 1

Whisk together all the ingredients for the sauce in a small jug, then set aside.

Step 2

Heat a wok over a high heat and, as the wok starts to smoke, add the rapeseed oil. Add the ginger and stir-fry for a few seconds, then add the fermented salted black bean mixture and toss for 2 seconds. Next, add the carrot and cook for 1 minute, then the shiitake mushrooms, wood ear mushrooms, baby corn and bamboo shoots and stir-fry together for 1 minute.

Step 3

Add the sauce and bring to the boil. When the sauce has thickened, add the beansprouts and cook for 30 seconds, then garnish with the spring onions.

Step 4

Transfer to a serving plate and serve immediately.

Stir Crazy by Ching-He Huang is published by Kyle Books.

Photography by Tamin Jones

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