Vegetable stir fry
Featured in Tokyo Drift
“Douchi” is a fermented black soybean, a staple in several East-Asian cuisines popularly called “Black Bean”. It is salty, bitter, and sweet and just right for a veggie stir fry.
FOR 2-3 people SERVINGS
- 1 cup Broccoli florets
- 1 cup sliced Mushrooms
- 30gm chopped Babycorn
- 60gm Bok Choy leaves
- 1/3rd cup chopped green beans
- 1 small red/yellow sliced capsicum
- 1 Tsp Corn Flour
- 2 Tbsp Oil
- 3 Cloves crushed garlic
- 4 Tbsp Tokyo Drift (black bean sauce) – Master Chow
- Boil the broccoli, beans, and Bok choy for a few minutes, drain the vegetables, and rinse them with cold water.
- Heat oil in a pan and add the garlic. Sautee till the garlic is golden brown. Add the mushrooms, babycorn and bell peppers to the pan. Cook them for 3-4 minutes.
- Toss in the boiled vegetables and stir for a few minutes. In a small bowl make a paste of 1 Tsp corn Flour with water. Keep aside
- Now add 4 tbsp of Tokyo Drift to the pan and cook for about a minute. Add 2 tbsp of water and stir.
- Add the corn flour paste while stirring continuously to thicken the sauce. Add more water if it thickens too much
- Serve hot on a bed of cooked rice. You can garnish with sesame seeds and peanuts
- Happy Chow-ing! Or Chow Down!