Hen-Of-The-Woods With Black Bean Sauce

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

1. Remove the base of the hen-of-the-woods and discard.
2. Rinse the mushrooms under cool, running water.
3. Slice them lengthwise into 1/2-inch strips, then put them into a saucepan.
4. 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.
5. (Check the pan after two or three minutes and, if it is dry, add one-half cup of water.)
6. Take off the lid, turn the heat up to high and cook until all the water has evaporated.
7. Remove from heat.
8. Pour the oil into a large skillet and turn the heat up to high, then add the black beans, garlic and ginger.
9. Stir-fry for 15 to 30 seconds or until the ingredients are fragrant.
10. Add the mushrooms, peppers and onion and continue to stir-fry for one to two minutes or until the vegetables begin to soften.
11. Add the stock and soy sauce and bring to a boil.
12. In a small bowl, mix the cornstarch and cold water.
13. Stir this mixture into the skillet, and when the sauce thickens, remove from heat and serve.

fresh hen, peanut oil, black beans, garlic, ginger, red bell peppers, onion, beef, soy sauce, cornstarch, cold water

Taken from cooking.nytimes.com/recipes/3343 (may not work)