Daily Vegan Lunch for 9 July, 2013: Double Mushroom Stir Fry with Black Bean Sauce

Mushrooms are super foods — like avocados and nuts, they act as nature’s brooms, sweeping out carcinogens from your body. They are also a great source of mood-boosting vitamin D — keep in mind vitamin D helps you to absorb calcium. Mushrooms are just great all around!

vegan mushroom stir-fry with black bean sauce

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INGREDIENTS:

1 tablespoon oil
1/2 cup red bell pepper, chopped (I used roasted red bell peppers from a jar)
1 cup shiitake mushrooms, I used whole dried shiitakes as I think they are more flavorful then the fresh ones
2 cups maitake, oyster, or button mushrooms
1 cup chopped green onions
1 carrot, julienned

1 cups reserved mushroom soaking water or just water
1 tablespoon soy sauce
1 tablespoon black bean sauce with garlic, this is the brand I used:

lee kum kee sauce

3 cloves minced garlic
2 teaspoons sugar or 1 teaspoon agave nectar
1 teaspoon arrow root powder or cornstarch

DIRECTIONS:

Soak the shiitake mushrooms if necessary for about 10 minutes up to overnight. Drain them, reserving one cup of the soaking water. Mix the soaking water (or plain water if you are using all fresh mushrooms) with soy sauce, black bean sauce, garlic, sugar, and arrow root or cornstarch in a small bowl, set aside. In a large pan on very high heat (as high as the range will go) stir fry the carrot. Next add shiitake and whatever other type of mushroom you are using. Add red pepper, onions, and then quickly add the sauce to the pan. In 30 seconds, the sauce will thicken ever so slightly as you stir it. Done! Like most stir fries, this takes longer to prep the ingredients then it does to actually cook. Serve over rice or mixed into noodles.

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