for stir fry
- Shiitake mushrooms!
- 1 1/2 teaspoons cornstarch
- 1/2 cup vegetable broth
- 1 Tablespoon soy sauce
- 1/2 Tablespoon rice vinegar
- 3/4 teaspoon sugar or honey
- coarse salt to taste
for bean sauce
- 1 1/2 Tablespoons peanut oil
- 1 cipollini onion, cut into thin strips
- 1 Tablespoon Asian fermented black beans,* minced
- 1 Tablespoon minced fresh ginger, or 2 tsp dried ginger powder
- 2 garlic cloves, minced
- 1 teaspoon chili-garlic sauce
- 1/8 teaspoon black pepper
- 14-ounce container soft tofu, drained, cut into 1/2-inch cubes
- Fresh cilantro sprigs (optional, for garnish)
Place mushrooms in large collander. Rinse quickly (do not soak) to remove any debris. Cut off stems and discard; finely chop caps.
Dissolve cornstarch in 1 Tablespoon vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add onion; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and pepper; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
Adapted from Bon Appétit, March 2003