12 oz Baby Porta Bella mushrooms, halved or quartered depending on size

32 oz bag frozen broccoli

16 oz can black beans

4 tbs fermented black bean sauce

1 small onion

3 cloves of Garlic

Soy Sauce to taste

1 and 1/2 Cup water

1 tbs Cornstarch

Instructions:

Place wok on stove, add 2 tbs oil. Add garlic, quartered mushrooms, dice onion. Toss in Broccoli, add water to steam, 10-15 
minutes.  When Broccoli is done, add black bean sauce, black beans.  Bring to boil and add cornstarch mixed with water until desired 
thickness is achieved.  Add soy sauce or salt to taste. Serve over 
rice.  2-4 people.

The post Mushrooms in Black Bean Sauce first appeared on Veggielinks.

1 onion, diced

5 lg cloves garlic, minced

1/2 C red bell pepper, diced

1 tsp cumin seed

12 oz Baby Porta Bella mushrooms, halved or quartered depending on size

1 16oz container of fresh green salsa 

1 Bag of Non-Chicken strips cut in thirds

1 tbs spoon veg stock

Cilantro, green onion, crushed red chili for garnish

Instructions:

Sauté the onion, garlic, bell pepper, Non-Chicken and cumin seed in veg stock
until soft.  Add the mushrooms and continue to cook until they begin
to release there juices.  Pour in the salsa and  mix in the veg stock powder.

Bring to a boil and simmer for 15 minutes.
Season to taste.  Serve with the garnishes over rice 

The post Non-Chicken and Mushroom Verde first appeared on Veggielinks.