Blue in the Sky

A lesbian wife and mother tries her hand at something new. Surely there is a hat that fits out there somewhere!

Mushrooms with Chinese Black Bean Sauce Monday March 29, 2010

Filed under: Food Glorious Food,The Chef — The Professor @ 12:51 pm

This recipe comes from the fabulous Moosewood Resturant Cooks at Home.  We got this cookbook a few years ago from the Grabs.  It has been well-loved.  I haven’t try this particular dish, but it sounds quite good to me.  Not sure when I’ll make it, but it will happen this week.  I’ll report back in the comments about how it goes.  The cookbook suggests that  it takes 40 minutes to prepare.  Also, it should look something like the picture above sans the super hot red peppers (unless you’re feisty and decide to add them).

2 cups water

10 dried shiitake mushrooms

1/4 cup vegetable oil

2 tofu cakes, cut in 1-inch cubes

SAUCE

1/4 cup dry rice wine

1 tbs molasses

1.5 tbs white vinegar

1 tbs soy sauce

1 tsp cornstarch

1 cup soaking liquid from mushrooms

3 garlic cloves, minced

3 tbs Chinese fermented black beans, rinsed and chopped

1.5 lbs fresh mushrooms, sliced

1 red or green bell pepper, thinly sliced

chopped scallions

  1. Bring the water to a boil
  2. Place the shiitake in a heatproof bowl, cover with boiling water and set aside for 10 minutes
  3. Prepare all remaining ingredients and put them in easy reach
  4. Heat the oil in a skillet
  5. Add a third of the tofu and stir-fry for about 3 minutes, until lightly golden
  6. Drain on paper towels
  7. Follow the same process for the remaining tofu
  8. Remove skillet from heat
  9. Drain the shiitake, reserving the liquid
  10. Cut off and discard the tough stems and thinly slice the caps
  11. Combine the sauce ingredients in a small bowl
  12. Return the skillet to heat
  13. Add the garlic and black beans to the remaining oil and stir fry for 1 minute
  14. Add the fresh mushrooms, peppers and shiitake and continue to stir fry until tender, about 5 minutes
  15. Add 1/4 cup of shiitake liquid if needed to prevent scorching
  16. Stir in the sauce and heat to a simmer
  17. Add the cooked tofu and gently reheat to a simmer
  18. Serve immediately with rice, topping with chopped scallions
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One Response to “Mushrooms with Chinese Black Bean Sauce”

  1. Me Says:

    This wasn’t as good as I had hoped. I can never get tofu (even when I buy extra-firm) to hold together that well when I cook it. I had remembered black bean sauce as having a tinge of sweetness, but this didn’t have that. A bit disappointing.


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