Hen-Of-The-Woods With Black Bean Sauce

Name: Hen-Of-The-Woods With Black Bean Sauce
Yield: 2 to 4 servings
Cuisine: Asian
Ingredients: 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 ½-inch strips; 1 small onion, cut into ½-inch strips; 1 cup beef or chicken stock; 2 teaspoons low-sodium soy sauce; 2 teaspoons cornstarch; 2 tablespoons cold water or stock

By Sara Ann Friedman

Published September 26, 1987

Total Time: 15 minutes
Rating: 4(13)
Comments: Read comments

Featured in: Taming the Wild Mushroom

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Ingredients

Yield:Two to four servings

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 ½-inch strips
1 small onion, cut into ½-inch strips
1 cup beef or chicken stock
2 teaspoons low-sodium soy sauce
2 teaspoons cornstarch
2 tablespoons cold water or stock

Ingredient Substitution Guide

Preparation

Step 1
Remove the base of the hen-of-the-woods and discard. Rinse the mushrooms under cool, running water. Slice them lengthwise into ½-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.
Step 2
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.
Step 3
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.

Tip