Spicy black bean and mushroom stew

Hi all. This was last night’s dinner – I was very pleased with it. It was a case of “a little of this, a little of that”, made using a few things I had in the fridge and pantry. It made two servings – so I’ll get to enjoy it again another day. Yay!

On a white plate with green rim are the pasta with the stew on top - you can see the black beans, cauli, Brussel sprouts and peanuts clearly

Ingredients:

  • 1x can of black beans, drained
  • 3x Brussel sprouts (1 large, 2 smaller)
  • 1x large floret of cauliflower
  • 2x choy sum leaves
  • 6x button mushrooms, small to medium sizes
  • 1/3x onion
  • 1 tsp garlic
  • 1 tsp ginger
  • A generous amount of chilli (whatever suits your spice levels)
  • A dash of pepper
  • A sprinkling or two of mixed herbs (mixed herbs go with everything!)
  • A glug of honey-soy sauce
  • 1 – 1&1/4 cups of veggie stock
  • Oil for frying
  • Optional: a sprinkling of fish sauce and a dollop of oyster sauce (I used these because they were available – if you’re really vegetarian, sub in something else, even another glug of the honey-soy)
  • Optional: a decent handful of peanuts
  • Optional: a couple of dollops of cream or milk
  • pasta (or another carb) to serve with the stew

Tools:

  • 1x large flat-bottomed frying pan
  • 1x kitchen spoon
  • 3x teaspoons
  • 1x strainer
  • 1x small to medium-sized pot

Method:

Note: I tried to watch the clock with this so I could say how long everything took, but I got distracted by the cooking process, cleaning up as I went – and by listening to a podcast from Conversations, which is a regular mealtime activity if I’m by myself. All I know is that cooking took about half an hour all up.

  1. De-shell peanuts, if required and set aside
  2. Chop up mushrooms into very small pieces
  3. Thinly slice the cauliflower and Brussels sprouts and roughly chop the choy sum
  4. Chop onion roughly.
  5. Fry onion in hot oil. After a minute or two, add garlic, ginger and chilli. Stir around to coat the mushrooms and make sure nothing is sticking. Give it a couple of minutes.
  6. After that’s cooked for a bit, dump in the mushrooms and peanuts, if using. Mix around to coat and let them fry for a bit. Maybe five minutes?
  7. Put on the pasta to cook according to packet instructions – if it finishes before the stew, just cover it and turn the heat off.
  8. Next, tip in the drained black beans. Mix them around to allow them to soak up the flavours. Give it a couple of minutes.
  9. Add the sauces and stir, then give it another five minutes or so.
  10. Add the rest of the veg, with the cup of veggie stock. Stir it around and add some mixed herbs and pepper if desired. Cover and let it simmer away for another five minutes or so.
  11. Take the lid off and stir the mixture around. You can add a few dollops of cream (or milk) here if desired – I had some in the fridge thanks to a dinner gathering I went to earlier in the week.
  12. Let it simmer away for another few minutes until the veggies you added in Step 9 are soft and everything is combined nicely.
  13. Serve it up and EAT!

Here is the process in pictures:

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