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Daikon radish and bok choy stir fry (Kevin Van Paassen for The Globe and Mail)

Daikon radish and bok choy stir fry

(Kevin Van Paassen for The Globe and Mail)

Mushrooms in black bean sauce Add to ...

This spicy stir-fry is similar to Ma Po Tofu. Use bottled black bean sauce if preferred.

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  • Ready time: 25 minutes
  • Servings: 4

Mushrooms in black bean sauce

2 tbsp vegetable oil

1 tbsp chopped ginger

1 tbsp chopped garlic

3 tbsp Chinese fermented black beans, rinsed and chopped

4 oz (125 g) ground pork

1 tsp sambal oelek or to taste

6 king mushrooms, diced

2 leeks, white and light green portion only, thinly sliced

1 cup chicken stock

3 tbsp mushroom or regular soy sauce

1 tbsp Chinese rice wine or sherry

1/2 tsp sugar

1/2 tsp ground Szechuan peppercorns

1 tsp cornstarch

2 tsp water

1/4 cup chopped cilantro


Heat a large skillet or wok over high heat. Add oil. Stir in ginger, garlic and black beans. Toss together and add pork and sambal oelek. Stir-fry until pork loses its pinkness. Remove from wok, adding more oil if needed. Toss in mushrooms and leeks, and cook until vegetables are crisp-tender – about 2 minutes. Return pork.

Combine chicken stock, soy sauce, rice wine and sugar. Add to wok. Bring to a boil and simmer 2 minutes or until pork is cooked. Add peppercorns. Stir cornstarch with water and add to pan. Bring to boil, stirring, then simmer for a minute or until sauce is thickened. Taste for seasoning and garnish with cilantro.

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