Recipe courtesy of Ching-He Huang

Wild Mushroom and Bok Choy in Black Bean Sauce

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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Black Bean Sauce:

1 tablespoon fermented black beans, rinsed

1 tablespoon Shaohsing rice wine or dry sherry

1 tablespoon light soy sauce

2 cloves garlic, crushed

1 Fresno chile, seeded and finely chopped


2 baby bok choy, washed and sliced in half, leaves and stems separated

1 tablespoon vegetable oil

8 ounces assorted wild mushrooms (not shiitakes), sliced

4 ounces shiitake mushrooms, sliced

1 cup hot chicken or vegetable stock

1 tablespoon light soy sauce

1 tablespoon cornstarch blended with 2 tablespoons cold water

2 scallions, thinly sliced on the angle, for garnish


  1. For the black bean sauce: Put the black beans, rice wine, soy sauce, garlic and chile in a food processor and blitz briefly; be careful not to puree into a smooth sauce.
  2. For the stir-fry: Slice the bok choy stems.
  3. Heat a wok over high heat and add the vegetable oil. When the oil begins to smoke, add the bok choy stems and mushrooms. Stir-fry for 1 minute, then add the leaves of the bok choy. Stir-fry for 1 minute more.
  4. Add the black bean sauce and gently stir to coat all of the ingredients.
  5. Add the hot stock and bring to a boil. Season with the soy sauce and stir in the cornstarch and water mixture. Cook for 1 minute or less to thicken the sauce.
  6. Serve immediately garnished with sliced scallions.
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