INGREDIENTS
Serves 2
3 tablespoons peanut oil
1 cup sliced shiitake mushrooms
1/2 cup julienned red bell pepper
3 scallions, thinly sliced
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 (12-ounce) skinless blackfish fillet, cut into 2" chunks
1/2 cup chicken stock or water
2 tablespoons soy sauce
1 tablespoon prepared Chinese black bean sauce
Pinch granulated sugar
2 tablespoons cornstarch dissolved in 2 tablespoons cold water
1. In a large pan or wok, heat the peanut oil over high heat until smoking.
2. Add the mushrooms, bell pepper, scallions, garlic, and ginger. Stir-fry about 2 minutes. Add the fish and cook another 2 minutes.
3. Add the stock, soy sauce, black bean sauce, and sugar. Bring to a boil and let boil 2 minutes.
4. With the sauce still boiling, slowly drizzle in the cornstarch slurry, stirring the sauce constantly. Turn off the heat immediately and serve.
BLACK BEAN SAUCE
This interesting ingredient can be found in almost any supermarket these days. It is a mixture of small fermented black beans, soy, and seasonings. A little goes a long way, so experiment with how much you like.