Stir-fried Broccoli and King Oyster Mushrooms with Black Bean Sauce豉汁西蘭花炒杏鮑菇
A classic Cantonese vegetarian stir-fry featuring tender-crisp broccoli and succulent king oyster mushrooms coated in a savory, aromatic black bean sauce. Perfect as a main dish served with steamed jasmine rice.
01Ingredients
- 500g Broccoli florets
- 300g King Oyster Mushrooms
- 3cloves Garlic
- 20g Ginger
- 2tbsp Vegetable oil
- 1tbsp Fermented black beans
- 2tbsp Vegetarian oyster sauce
- 1tbsp Light soy sauce
- 1tsp Sugar
- 1tbsp Cornstarch
- 0.5cup Water or Vegetable broth
- 1tsp Sesame oil
Nutrition (per serving)218kcal
- Protein8.2g
- Carbs18.5g
- Fat12.1g
Fiber 4.3 gSodium 687 mg
02Steps
- Prepare the vegetables: Cut broccoli into bite-sized florets. Slice King Oyster Mushrooms into rounds or on the bias. Mince garlic and ginger.
- Blanch broccoli: Bring a pot of salted water to a boil. Add broccoli florets and blanch for 1-2 minutes until vibrant green and slightly tender-crisp. Drain and set aside.
- Prepare black bean sauce: In a small bowl, lightly mash the fermented black beans. Add vegetarian oyster sauce, light soy sauce, sugar, cornstarch, and water or vegetable broth. Mix well.
- Stir-fry aromatics: Heat vegetable oil in a wok or large frying pan over medium-high heat. Add minced garlic and ginger and stir-fry until fragrant, about 30 seconds.
- Add mushrooms: Add King Oyster Mushrooms to the wok and stir-fry for 3-5 minutes until they start to soften and turn slightly golden.
- Combine with broccoli: Add the blanched broccoli to the wok. Pour in the prepared black bean sauce.
- Thicken sauce: Stir continuously until the sauce thickens and coats the vegetables evenly.
- Finish: Drizzle with sesame oil, give a final stir, and serve immediately with steamed rice.
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