Bokchoy and mushrooms in blackbean sauce tastes superb when served with burnt garlic rice or noodles, apart from noodles and fried rice this mildly spicy bean gravy is a good combo with bread toast or fluffy buttery naans.
300 Grams Button Mushrooms
500 Grams Bok Choy
3 Tbsp Black Bean Sauce
2 Tbsp Chilly Soya Sauce or (regular soya sauce)
2 Green Chilies
2 Dry Red Chilies
1 Large Onion
6 Cloves Garlic
1 Inch Ginger (Optional)
2 Tbsp Peanuts
1 Tbsp Sesame Seeds
1/2 Tsp Sugar
2 Tbsp Corn Flour
3 Tbsp Sesame Oil
Salt as per taste
wash the bokchoy thrice, check for soil struck in between the stems wash thoroughly. Chop the bokchoy into half's then into quarters place in a colander allow the excess moisture to drain reserve.
Wash and Chop the button Mushrooms into quarters reserve.
Peel and wash the onion and garlic. Thinly slice the onion, finely chop the garlic and reserve. Slit the green chilies reserve.
Heat a wok or heavy bottom pan with sesame oil allow the oil to smoke.
Once the oil reaches smoking point add finely chopped garlic, sliced onions, dried red chilies and green chilies fry the onion till it turns transparent.
Add the bok choy stems first and then the leaves to the onion masala and fry for a minute.
Add 1/2 cup water or chicken stock and bring to a rapid boil the bok choy should cook only half way through.
Add the mushroom, chilly soya sauce and blackbean sauce stir and cook the vegetable for a minute on high flame once the mushroom reduces add salt and sugar stir and place on low flame.
Mix 2 tbsp corn flour with 4 tbsp water and add to the vegetable allow the sauce to thicken for a minute on high flame remove from flame...garnish with roasted peanuts and sesame seeds...Serve Hot...Enjoy😋