Stirfry Mussels In Blackbean And Oyster Sauce
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Published 2021-11-15
Ingredients:
500 grams of New Zealand mussels
1/2 can of sliced bamboo shoots
2 cups of opo squash, cut in bite sized portions
1 carrot, diagonally sliced
1 small onion, sliced
2 inch fresh ginger, julienned
3 cloves of garlic, minced
1.5 tbsp of garlic blackbean sauce (Lee Kum Kee brand)
1 tsp cornstarch
1 cup of water
2 tbsp of canola oil
Directions:
1. Preheat stove to high heat and add oil to a wok or deep pan.
2. Quickly sauté ginger, onions and garlic until fragrant.
3. Add all the veggies and seasoning (except for thr cornstarch). Reduce heat to medium, cover and cook for 10 minutes.
4. Add the mussels, cover and cook for another 10 minutes.
5. Add the cornstarch in a small bowl and add 2 tbsp of water. Mix well and pour into the dish. Keep mixing as this will thicken up the sauce.
6. Wait for it to cool down and enjoy with steamed white rice.
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All Comments (2)
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First comment friend..wonderful recipe...lets full watching and support dear friend..👍👍
