Broccoli & Shiitake Stir-Fry with Black Bean Sauce

Broccoli & Shiitake Stir-Fry with Black Bean Sauce
Photo by Scott Phillips


  • 4 tsp. minced fresh ginger
  • 2 tsp. Asian chile sauce or paste
  • 1 Tbs. vegetable oil
  • 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
  • 2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
  • 1 Tbs. cornstarch
  • ¼ cup black bean garlic sauce (such as Lee Kum Kee brand)
  • + 2 more ingredients
    • ½ cup toasted cashews, coarsely chopped
    • 2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced

Drain the mushrooms, reserving 2/3 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, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside. Heat the vegetable ...

View full recipe at Fine Cooking


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