Black pepper mushroom sauce

Black pepper mushroom sauce

Tags

Rice
Mushrooms

Cook

Ingredients

  • 1 tbsp oil
  • 4 cloves garlic, minced
  • 1 large shallot, minced
  • ½ red onion, finely chopped
  • 2 tsp black pepper
  • 1 tsp chilli garlic sauce
  • 1 tsp Maggie sauce
  • 2 tsp ketchup
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tsp worcestershire sauce
  • 1 cup water
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp oil
  • 2 onions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 4 cups sliced mushrooms
  • 4 tbsp black pepper sauce
  • 1 tbsp soy sauce optional
  • 1 cup vegan chicken stock
  • 2 tsp cornstarch
  • 2 tbsp water
  • 4 servings rice
  • 4 fried eggs
  • Chopped spring onions

Steps

  1. In a pan add oil over medium heat. Once hot add shallot, garlic and red onion. Cook until softened.
  2. Make a well in the center of the pan, add black pepper and chilli garlic sauce. Cook fof a minute then add sugar, salt, maggie sauce, ketchup, soy sauces and water.
  3. Mix well and bring to a boil. Lower to a simmer and simmer for ten minutes then mix the cornstarch slurry and pour into sauce. Stir until thickened.
  4. Take off heat and mix in vegan worcestershire sauce. Set aside.
  5. Heat oil in the wok over medium heat. Add the onion and cook until translucent.
  6. Add the garlic to the onion and cook until fragrant. Add the mushrooms and cook until soft and golden.
  7. Stir in sizzling black pepper sauce and soy sauce. Mix well to coat the mushrooms.
  8. Pour in the stock, bring to a simmer and cook for another five minutes. Mix the cornstarch slurry and add the the mushroom mixture. Cook until thickened.
  9. Spoon the black pepper mushroom sauce over hot rice. Top each bowl with a fried egg and garnish with chopped spring onions.