This Mushroom and Pak Choi Stir Fry recipe is a very quick and easy side dish to make. I used dried mushrooms, shiitake and wood ear mushrooms (seaweed mushrooms) but you can also make this with fresh or canned mushrooms. You won’t have to boil them in this case.
I also did not use any salt in this recipe as the black bean sauce is already quite salty. You can, however, add salt to your taste.
Mushroom and Pak Choi Stir Frywith Black Bean Sauce
Ingredients
2 – 3 bunch of pak choi
7 – 10 whole dried shitake mushrooms
5 – 8 medium clusters of dried wood ear or seaweed mushroom
1 tablespoon vegan butter or coconut oil
1 tablespoon black bean sauce
Water for boiling
Instructions
Put all mushrooms in a pan with enough water to cover them.
Boil the mushrooms for about 10-15 minutes until rehydrated and soft.
Remove from the water. Reserve the mushroom water for later.
Finely chop the mushrooms.
Slice the pak choi leaves in half lengthwise.
In a frying pan on medium heat, spread the vegan butter.
Add the mushrooms. Stir fry to coat them with the butter.
Then add the black bean sauce.
Add 4 – 5 tablespoons of the mushroom water. Stir occasionally for 10 minutes until water is reduced. Add more water if required.
Add pak choi leaves.
Stir twice and then turn off heat. Don’t overcook or the pak choi will lose their crunchiness and nice green colour!
Enjoy on its own or serve with noodles or rice.
I had this with some cucumber and avocado sushi the other day.
Mushroom and Pak Choi Stir Fry with Black Bean Sauce
Ingredients
- 2 – 3 bunch pak choi, or bok choi
- 7 – 10 whole dried shiitake mushrooms
- 5 – 8 medium clusters dried wood ear mushroom, (or seaweed mushrooms)
- 1 tablespoon vegan butter, or coconut oil
- 1 tablespoon black bean sauce
- Water for boiling
Instructions
- Put all mushrooms in a pan with enough water to cover them.
- Boil the mushrooms for about 10-15 min until rehydrated and soft.
- Remove from the water. Reserve the mushroom water for later.
- Finely chop the mushrooms.
- Slice the pak choi leaves in half lengthwise.
- In a frying pan on medium heat, spread the vegan butter.
- Add the mushrooms. Stir fry to coat them with the butter.
- Then add the black bean sauce.
- Add 4-5 tablespoons of the mushroom water. Stir occasionally for 10 min until water is reduced. Add more water if required.
- Add pak choi leaves.
- Stir twice and then turn off heat. Don’t overcook or the pak choi will lose their crunchiness.
- Enjoy on its own or serve with noodles or rice.
