Mushroom Black Bean Sauce
Earthy mushrooms simmered in a savory black bean sauce with garlic, ginger, and spring onion. This Indo-Chinese style dish is bold, glossy, and perfect to spoon over a small serving of rice or noodles.
For 4 servings
- prep · ~10 min
Prep the vegetables and sauce ingredients.
1.Slice the mushroom and onion.2.Chop the garlic, ginger, green chili, and spring onion whites.3.Keep the spring onion greens aside for garnish.4.Mix the cornstarch with 2 tbsp water to make a smooth slurry. - saute · ~4 min
Cook the aromatics and black beans.
1.Heat oil in a wok or broad pan over medium heat.2.Add garlic, ginger, green chili, onion, and spring onion whites.3.Cook for 2 to 3 minutes until fragrant and lightly softened.4.Add the crushed fermented black beans and stir for 30 seconds.TIPKeep the heat medium so the garlic and black beans do not burn and turn bitter. - saute · ~5 min
Stir-fry the mushroom and bell pepper.
1.Add mushroom and bell pepper to the pan.2.Cook on medium-high heat for 4 to 5 minutes until the mushrooms shrink and release moisture.3.Stir often so the vegetables cook evenly without steaming too much. - simmer · ~3 min
Build the sauce and simmer briefly.
1.Add soy sauce, vinegar, black pepper, red chili powder, salt, and the remaining water.2.Mix well and bring to a gentle simmer.3.Cook for 2 minutes so the flavors come together. - mix · ~2 min
Thicken the sauce.
Stir the cornstarch slurry once more, then pour it in slowly while mixing. Cook for 1 to 2 minutes until the sauce turns glossy and lightly thick.
TIPAdd the slurry gradually; too much at once can make the sauce pasty. - garnish
Finish with spring onion greens.
- serve
Serve hot with rice or noodles.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not soak the mushrooms after washing; excess water makes them steam instead of taking on the sauce.
- 2Crush the fermented black beans lightly, not into a paste, so you get little bursts of salty umami through the dish.
- 3Let the mushrooms cook until their released moisture mostly evaporates before adding the sauce ingredients.
- 4Rinse the black beans briefly if they seem very salty, then taste the sauce before adding the final pinch of salt.
- 5Stir the cornstarch slurry again right before pouring, because it settles fast and can thicken unevenly.
- 6Serve immediately after thickening; the glossy sauce is best before it sits and turns too tight.
- 7If reheating leftovers, loosen the sauce with a splash of water and heat gently so it turns silky again.
Adapt it for your goals.
Vegan
The base recipe is already vegan if your soy sauce is vegan; serve it with noodles or steamed rice for a complete plant-based meal.
high proteinHigh-protein
Add cubed tofu or edamame along with the mushrooms to make the dish more filling without changing the black bean sauce profile.
low oilLow-oil
Use less oil and a good nonstick wok, then add a splash of water while sautéing the aromatics to keep them from scorching.
spicierSpicier
Increase green chili and red chili powder, or finish with chili oil, if you want a sharper Indo-Chinese heat.
Why this is on our healthy list.
Rich in Vegetables
Mushrooms, onion, bell pepper, spring onion, garlic, and ginger make this dish a flavorful way to eat a variety of vegetables.
Plant-Based Umami
Fermented black beans and mushrooms create deep savory flavor without needing meat, making the dish satisfying for vegetarian meals.
Light Yet Filling
Because the sauce is water-based and thickened lightly with cornstarch, the dish feels hearty without being overly heavy.
Frequently asked questions
Yes. Button and cremini work especially well, but shiitake or oyster mushrooms also taste great and add even more umami.
