- 1 to 1 ½ pounds fresh hen-of-the-woods mushrooms
- 2 tablespoons peanut oil
- 2 tablespoons fermented black beans, rinsed and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 small red bell peppers, cut into 1/2-inch strips
- 1 small onion, cut into 1/2-inch strips
- 1 cup beef or chicken stock
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons cold water or stock
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
793 calories; 54 grams fat; 13 grams saturated fat; 23 grams monounsaturated fat; 12 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 54 grams protein; 286 milligrams cholesterol; 1257 milligrams sodium
Two to four servings
- Remove the base of the hen-of-the-woods and discard. Rinse the mushrooms under cool, running water. Slice them lengthwise into 1/2-inch strips, then put them into a saucepan. Cover the pan and, without adding any water, braise the mushroom pieces over medium-low heat until they release their water and can be pierced easily with a fork, about five to seven minutes. (Check the pan after two or three minutes and, if it is dry, add one-half cup of water.) Take off the lid, turn the heat up to high and cook until all the water has evaporated. Remove from heat.
- Pour the oil into a large skillet and turn the heat up to high, then add the black beans, garlic and ginger. Stir-fry for 15 to 30 seconds or until the ingredients are fragrant. Add the mushrooms, peppers and onion and continue to stir-fry for one to two minutes or until the vegetables begin to soften.
- Add the stock and soy sauce and bring to a boil. In a small bowl, mix the cornstarch and cold water. Stir this mixture into the skillet, and when the sauce thickens, remove from heat and serve.
- This dish is particularly good served over rice as an accompaniment to grilled chicken or beef.