Mixed Mushrooms Bok Choy And Black Bean Sauce With Soba Noodles Recipes

WILD MUSHROOM AND BOK CHOY IN BLACK BEAN SAUCE

Steps:

• For the black bean sauce: Put the black beans, rice wine, soy sauce, garlic and chile in a food processor and blitz briefly; be careful not to puree into a smooth sauce.
• For the stir-fry: Slice the bok choy stems.
• Heat a wok over high heat and add the vegetable oil. When the oil begins to smoke, add the bok choy stems and mushrooms. Stir-fry for 1 minute, then add the leaves of the bok choy. Stir-fry for 1 minute more.
• Add the black bean sauce and gently stir to coat all of the ingredients.
• Add the hot stock and bring to a boil. Season with the soy sauce and stir in the cornstarch and water mixture. Cook for 1 minute or less to thicken the sauce.
• Serve immediately garnished with sliced scallions.

BLACK BEAN SOBA NOODLES WITH MUSHROOMS & CABBAGE

Steps:

• Heat oil in a wok or large frying pan and add the garlic and ginger. Gently cook for 2 mins until softened. Add mushrooms and cook over a medium heat for 4-5 mins until golden. Add the cabbage and stir-fry for 1 min more.
• Cook noodles according to pack instructions. Stir the black bean sauce into the cabbage and stir-fry for 1 min. Stir in 100ml water, then cover and simmer for 5 mins until the cabbage is tender. Stir in spring onions. Drain noodles, toss with the cabbage serve.

MUSHROOM SOBA (BUCKWHEAT NOODLES) WITH FOUR-MUSHROOM SAUCE

Steps:

• Wash all mushrooms and pat dry. Remove stems, and cut all mushrooms (except enoki garnish) into bite-sized pieces.
• Melt butter in a large skillet. When butter is hot, add the mushrooms, except the enoki, and saute over medium-high heat for a few minutes. Add soy sauce, sake and dashi. Reduce heat to low, cover, and cook 15 minutes. Add more dashi if necessary.
• Bring an ample amount of water to a boil. Add the soba, stir well and cook until al dente. Drain in a colander, and transfer to serving bowl.
• Pour mushroom sauce over the soba and toss well. Garnish with enoki tops and chopped parsley.

SAUTEED BOK CHOY WITH MUSHROOMS

Steps:

• Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
• Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE

Steps:

• In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
• Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
• Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

MIXED MUSHROOM SOUP WITH BOK CHOY

Steps:

• Prepare the broth according to the recipe.
• Once done, add the two other kinds of mushrooms to the broth, then stir in the optional wine. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the mushrooms are done but still pleasantly chewy.
• Add the remaining ingredients and simmer for 5 to 8 minutes longer, or just until the bok choy is tender-crisp. Serve at once.
• Nutrition Information
• Per serving:
• Calories: 90
• Total fat: 2g
• Protein: 4g
• Fiber: 4g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 628mg

STIR-FRIED TOFU AND SHIITAKE MUSHROOMS IN SPICY BLACK BEAN SAUCE

Steps:

• Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.
• Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
• Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
• Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
• *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.

MIXED MUSHROOMS, BOK CHOY AND BLACK BEAN SAUCE WITH SOBA NOODLES

Steps:

• Cook noodles according to package directions., Drain and return to pot. Toss with 1 tbsp oil, cover and set aside.
• In a small bowl, combine stock, black bean sauce, soy sauce and arrowroot. Set aside.
• In a large wok or skillet, heat remaining oil over medium-high heat until it shimmers. Add onions and stir-fry for 1 minute. Add bok choy and stir-fry for 1 minute. Add portobello mushroom and stir-fry for 1 minute. Add shitake and cremini mushrooms and stir-fry for 2 minutes, or until all mushrooms in wok are tender. Add stock mixture and enoki mushrooms. Cook stirring occasionally, until sauce comes to a boi and thickens. about 1 minute.
• Serve stir fry over noodles, sprinkled with green onions.