Shiitake and Veggie Stew with Garlic-Black Bean Sac

Name: Shiitake and Veggie Stew with Garlic-Black Bean Sacue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces noodles Chinese glass noodles, or vermicelli noodles; 4 cups water; 1 teaspoon sesame oil divided; 2 tablespoons black bean sauce or to taste, or garlic-black bean sauce; 2 cloves garlic minced, or to taste; 1/2 inch ginger peeled and freshly minced; 1 each scallions, spring or green onions sliced, plus extra for serving; 1 small carrots peeled and cut into small cubes; 4 small wood ears re-dehydrated, optional; 4 each mushrooms, shiitake whole; 2 each mushrooms, button or cremini, sliced; 1/2 each potatoes peeled and cut into 1/2-inch cubes; 1/2 cup tofu cut into 1/2-inch cubes; 2 small bok choy well washed and separated; 1 teaspoon rice vinegar or to taste; 2 tablespoons cilantro freshly chopped

Servings: persons

4 ounces noodles Chinese glass noodles, or vermicelli noodles
4 cups water
1 teaspoon sesame oil divided
2 tablespoons black bean sauce or to taste, or garlic-black bean sauce
2 cloves garlic minced, or to taste
1/2 inch ginger peeled and freshly minced
1 each scallions, spring or green onions sliced, plus extra for serving
1 small carrots peeled and cut into small cubes
4 small wood ears re-dehydrated, optional
4 each mushrooms, shiitake whole
2 each mushrooms, button or cremini, sliced
1/2 each potatoes peeled and cut into 1/2-inch cubes
1/2 cup tofu cut into 1/2-inch cubes
2 small bok choy well washed and separated
1 teaspoon rice vinegar or to taste
2 tablespoons cilantro freshly chopped

1
Add 4 cups of water and black bean sauce into a medium pot and bring to a boil at high heat.
2
Add the garlic, ginger and scallions, carrots, wood ears if using, both mushrooms, potatoes, and tofu.
3
Bring to a boil again, reduce the heat to medium-low or low to maintain a gentle simmer for about 12 minutes until the potatoes are almost soft, and the carrots are tender.
4
Add the glass noodles, and boil for about 10 minutes over medium heat until the noodles are soft.
5
Add the bok choy, and cook for another 2 to 3 minutes or so until the bok choy are tender.
6
Season the stew with more black bean sauce, rice vinegar and sesame oil to taste if needed.
7
Remove from the heat and stir in rice vinegar and sesame oil.
8
Stir in cilantro and serve warm with scallions sprinkled on top.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ounces noodles Chinese glass noodles, or vermicelli noodles, 4 cups water, 1 teaspoon sesame oil divided, 2 tablespoons black bean sauce or to taste, or garlic-black bean sauce, and more.

Yes, Shiitake and Veggie Stew with Garlic-Black Bean Sacue falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shiitake and Veggie Stew with Garlic-Black Bean Sacue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions