Mushrooms with Chinese Black Bean Sauce

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Mushroom with Chinese Black Bean Sauce

 

 

* Exported from MasterCook *

 

Mushrooms with Chinese Black Bean Sauce

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

10 dried shiitake mushrooms

1/4 cup vegetable oil

2 cakes tofu -- (about 1 1/2 pounds), cut into 1-inch cubes

SAUCE:

1/4 cup rice wine or dry sherry

1 tablespoon molasses

1 1/2 tablespoons rice vinegar or white vinegar

1 tablespoon soy sauce

1 teaspoon cornstarch

1 cup soaking liquid from shiitake mushrooms

3 garlic cloves -- minced or pressed

3 tablespoons Chinese fermented black beans -- rinsed and chopped

1 1/2 pounds fresh mushrooms -- sliced

1 red or green bell pepper -- thinly sliced

chopped scallions

 

Chinese black beans contribute a rich fragrance and pungent flavor to this

home-style stir-fry.

 

Bring the water to a boil. Place the shiitake in a heatproof bowl, cover with

the boiling water, and set aside for about 10 minutes. Prepare all of the

remaining ingredients and have them within easy reach before beginning to

stir-fry.

 

Heat the oil in a wok or skillet. Add about a third of the tofu cubes and

stir-fry for about 3 minutes, until tofu is lightly golden. Drain on paper

towels. Stir-fry and drain the remaining tofu in two batches. Remove the wok

from the heat.

 

Drain the shiitake, reserving the liquid. Cut off and discard the tough stems of

the shiitake, and thinly slice the caps. In a small bowl, combine the sauce

ingredients.

 

Return the wok to the heat. Add the garlic and black beans to the remaining oil

in the wok, and stir-fry for a minute. Add the fresh mushrooms, peppers, and

shiitake, and continue to stir-fry until the mushrooms are tender, about 5

minutes. Add 1/4 cup shiitake soaking liquid or water if necessary to prevent

scorching. Stir in the sauce and heat to a simmer. Add the cooked tofu and

gently reheat to a simmer.

 

Serve immediately, topping each portion with chopped scallions.

 

PER 8-OZ SERVING: 178 CALORIES, 8.8G PROTEIN, 11.9G FAT, 10.7G CARBOHYDRATE,

225MG SODIUM, 0 MG CHOLESTEROL.

 

 

 

Source:

" Moosewood Restaurant Cooks at Home "

Copyright:

" 1994 Vegetable Kingdom. Inc. "

 

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Per Serving (excluding unknown items): 305 Calories; 20g Fat (55.5% calories

from fat); 15g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

280mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 3

Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0