Shiitake & cashew black bean vegan stir-fry recipe

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Shiitake & cashew black bean vegan stir-fry recipe

A quick and easy stir-fry, loaded with shiitake mushrooms and cashews in a black bean sauce. It's a perfect midweek supper.

Tip: Fermented black beans are available in Asian supermarkets or online. You could also make this with about 200ml/6.7floz of a really good black bean sauce from a jar if you want a super-quick dinner, or if you can’t get hold of any fermented black beans.

This recipe is from Leon Fast Vegan. Published by Conran, £25, out now.

Ingredients

For the stir-fry
  • 150 g cashew nuts
  • 1 tbsp neutral cooking oil
  • 2 cloves of garlic, thinly sliced
  • 1 thumb-sized piece of ginger, peeled and sliced into very thin matchsticks
  • 1 red chilli, thinly sliced
  • 1 large onion, thickly sliced into half-moons
  • 240 g shiitake mushrooms, halved
  • 100 g Tenderstem broccoli or green beans, cut into thirds
  • 6 spring onions (4 cut into 4 pieces, 2 finely sliced)
  • 1 tsp sesame oil
  • 4 portions of steamed rice, to serve (allow approx 60g/2oz uncooked rice per person)
  • 5.3 oz cashew nuts
  • 1 tbsp neutral cooking oil
  • 2 cloves of garlic, thinly sliced
  • 1 thumb-sized piece of ginger, peeled and sliced into very thin matchsticks
  • 1 red chilli, thinly sliced
  • 1 large onion, thickly sliced into half-moons
  • 8.5 oz shiitake mushrooms, halved
  • 3.5 oz Tenderstem broccoli or green beans, cut into thirds
  • 6 spring onions (4 cut into 4 pieces, 2 finely sliced)
  • 1 tsp sesame oil
  • 4 portions of steamed rice, to serve (allow approx 60g/2oz uncooked rice per person)
  • 5.3 oz cashew nuts
  • 1 tbsp neutral cooking oil
  • 2 cloves of garlic, thinly sliced
  • 1 thumb-sized piece of ginger, peeled and sliced into very thin matchsticks
  • 1 red chilli, thinly sliced
  • 1 large onion, thickly sliced into half-moons
  • 8.5 oz shiitake mushrooms, halved
  • 3.5 oz Tenderstem broccoli or green beans, cut into thirds
  • 6 spring onions (4 cut into 4 pieces, 2 finely sliced)
  • 1 tsp sesame oil
  • 4 portions of steamed rice, to serve (allow approx 60g/2oz uncooked rice per person)
For the black bean sauce
  • 2 tbsp fermented black beans
  • 1 vegan vegetable stock cube or 1 tablespoon vegan vegetable bouillon powder
  • 300 ml hot water
  • 1 tbsp neutral cooking oil
  • 5 cloves of garlic, finely chopped
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • 2 tbsp tamari soy sauce
  • 2 tbsp vegan mirin, Chinese rice wine or dry sherry
  • 1 tsp coconut sugar (or soft brown sugar)
  • 1 tsp cornflour
  • 1 tbsp cold water
  • 2 tbsp fermented black beans
  • 1 vegan vegetable stock cube or 1 tablespoon vegan vegetable bouillon powder
  • 10.6 fl oz hot water
  • 1 tbsp neutral cooking oil
  • 5 cloves of garlic, finely chopped
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • 2 tbsp tamari soy sauce
  • 2 tbsp vegan mirin, Chinese rice wine or dry sherry
  • 1 tsp coconut sugar (or soft brown sugar)
  • 1 tsp cornflour
  • 1 tbsp cold water
  • 2 tbsp fermented black beans
  • 1 vegan vegetable stock cube or 1 tablespoon vegan vegetable bouillon powder
  • 1.3 cups hot water
  • 1 tbsp neutral cooking oil
  • 5 cloves of garlic, finely chopped
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • 2 tbsp tamari soy sauce
  • 2 tbsp vegan mirin, Chinese rice wine or dry sherry
  • 1 tsp coconut sugar (or soft brown sugar)
  • 1 tsp cornflour
  • 1 tbsp cold water

Details

  • Cuisine: Chinese
  • Recipe Type: Stir-fry
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. To make the sauce, rinse the black beans to remove the salt, then roughly mash. Mix the stock cube or bouillon powder with the hot water and set aside.
  2. Heat the oil in a small pan over a medium-high heat, then add the crushed beans and finely chopped garlic and ginger and stir-fry for 2–3 minutes.
  3. Add the stock, tamari, mirin (or rice wine or sherry if using) and sugar and bring to the boil, then reduce the heat and simmer for 10–15 minutes, or until the sauce has reduced by about half.
  4. Mix the cornflour and cold water together, then add to the pan and cook for a few minutes, stirring, until thickened.
  5. Meanwhile, toast the cashew nuts in a hot wok or heavy-based frying pan over a medium-high heat for 3–5 minutes, stirring frequently, until golden. Remove from the pan and set aside.
  6. Heat the oil in the wok or frying pan over a high heat until smoking hot, then throw in the garlic, ginger and chilli. Stir-fry for 30–60 seconds, then add the onion and stir-fry for another minute.
  7. Add the mushrooms, broccoli or beans and spring onion pieces and continue to stir-fry for 2–3 minutes.
  8. Add the toasted cashew nuts and the black bean sauce and stir to combine, then cook for 1 minute. Remove from the heat and stir in the sesame oil.
  9. Serve with steamed rice, sprinkled with the finely sliced spring onions.

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