Broccoli & Shiitake Stir-Fry with Black Bean Sauce
- 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
- 1/8 cup black bean garlic sauce
- 1 tbs dry sherry
- 1½ tsp cornstarch
- 2 tsp Sambal (chili paste)
- 1 tbs light olive oil
- 2 tsp. minced fresh ginger
- 1 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
- ¼ cup toasted pecans, coarsely chopped
- Drain the mushrooms, reserving 1/3 cup of the soaking liquid. Discard the stems and thinly slice the caps.
- In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, sherry, cornstarch, and chili sauce.
- Stir to dissolve the cornstarch and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes.
- Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute.
- Add the pecan and toss to combine.
- Serve with steamed rice.
This recipe was quick, easy and pretty good flavor considering the time involved. The broccoli stayed nice and crispy, the black bean garlic sauce sauce was not over powering and the nuts added a nice crunch.