Black Bean Mushroom Stir-Fry (Soy-Free)

Name: Black Bean Mushroom Stir-Fry (Soy-Free)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb Assorted mushrooms; 3 cloves Garlic, minced; 1 tsp Ginger, minced; 2 tbsp Fermented black beans; 1/2 cup Vegetable broth; 2 tbsp Coconut Aminos; 1 tbsp Rice vinegar; 1 tsp Sesame oil; 2 Green onions, chopped; 1 tbsp Cornstarch

A savory and umami-rich stir-fry with mushrooms and a flavorful black bean sauce made without soy.

35m4 servings

Contains sesameSOY-free

320 cal|10g protein|40g carbs|12g fat|6g fiber

Ingredients

about 450 g Assorted mushrooms
3 cloves Garlic, minced
1 tsp Ginger, minced
2 tbsp Fermented black beans
1/2 cup Vegetable broth
2 tbsp Coconut Aminos
1 tbsp Rice vinegar
1 tsp Sesame oil
2 Green onions, chopped
1 tbsp Cornstarch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Slice the mushrooms and set aside.
2Heat sesame oil in a wok or skillet over medium-high heat. Add garlic and ginger and cook until fragrant.
3Add the mushrooms and stir-fry until they are tender and slightly browned.
4In a small bowl, mash the fermented black beans with a fork. Mix with vegetable broth, coconut aminos, rice vinegar, and cornstarch.
5Pour the sauce over the mushrooms and cook until it thickens.
6Garnish with green onions and serve hot with rice or noodles.

Substitutions

Soy Sauce → Coconut Aminos

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.