We’re back with another interesting recipe! This week our super talented girl Vidhi Doshi a.k.a. @ramenhairedgirl tried out her black bean gravy recipe and shared it with us too. Looking at the pictures of her recipe, we couldn’t help but drool a little. And if you’re feeling the FOMO already, we got you covered! Scroll down to check out the entire recipe.
1 tbsp sesame oil
1/3 cup chopped onions (bite-sized pieces)
1 1/2 cups veggies of your choice into bite-sized pieces (I’ve used mushrooms, cabbage, and zucchini)
3-4 tbsp black bean paste
1 tbsp brown sugar
1 tsp soy sauce
1 tsp rice vinegar
1.5 tsp cornflour mixed with 2 tbsp water
Cucumber juliennes, spring onions and sesame seeds for garnish
Step 1: Heat oil in a pan, add the onions and cook for 1-2 mins till translucent.
Step 2: Then add the mushrooms and cook for another 4 minutes or till the water released is evaporated. Further, add the remaining veggies and sauté till they are half cooked. It should take about 3-4 minutes more.
Step 3: Add the black bean and garlic sauce (brand: lee kum kee or you can use any other brand you desire). With it add 1 tsp of rice vinegar, 1 tsp soy sauce, 1 tbsp brown sugar and cook till it’s heated. (Black bean is very salty so don’t add salt to it. Adjust the taste with sugar and water)
Step 4: Add about a cup of water and mix well.
Optional: add a tsp of hot sauce or chopped red chilli if you like it spicy.
Step 5: Mix the cornflour slurry and add it to the gravy. Let it thicken overheat. Once thick, serve over noodles and garnish with sesame seeds, thinly sliced cucumber, and spring onions.
Here are some pretty pictures of the bowl that’ll make you drop everything and start cooking this recipe!’
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