Mushroom Medley and Baby Bok Choy w/ Black Bean Sauce and Soba Noodles Recipe

  1. Cook noodles according to package directions.
  2. Drain and then return to the pot.
  3. Toss with 1 Tbsp of oil, then cover and set aside for later.
  4. In a small bowl, combine broth, black bean sauce, soy sauce and arrowroot powder.
  5. Set aside for later.
  6. Heat 1 Tbsp of oil in your wok or skillet on medium-high heat until it shimmers.
  7. Add onion and stir-fry for 1 minute.
  8. Add baby bok choy and stir-fry for 1 minute.
  9. Add portabella mushrooms and stir-fry for 1 minute.
  10. Add shiitake and cremini mushrooms and stir-fry for 2 minutes, or until all mushrooms in the wok are tender.
  11. Then add the stock mixture set aside earlier (making sure to stir thoroughly before adding to the wok as the arrowroot powder will have settled to the bottom), and the enoki and wood ear mushrooms.
  12. Cook for about 1 minute, stirring occasionally, until sauce comes to a boil and thickens (app 1 minute).
  13. Place servings of noodles on plates and top with the stir-fry, then sprinkle with the green onions.
  14. Serve immediately.

salt, safflower oil, chicken, black bean garlic sauce, soy sauce, arrowroot powder, onion, choy, portabella mushroom, shiitake mushrooms, enoki mushrooms, wood ear mushrooms, cremini mushrooms, green onions

Taken from cookeatshare.com/recipes/mushroom-medley-and-baby-bok-choy-w-black-bean-sauce-and-soba-noodles-31994 (may not work)

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