Mussels In Black Bean Sauce with Spinach Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Ingredients
| 350 g/12 oz leeks | ||
| Cooked | 350 Gram | |
| Cumin seeds | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Red bell pepper | 1 To taste, deseeded | |
| 50 g/1 3/4 oz/3/4 cup canned bamboo shoots, drained | ||
| 175 g/6 oz baby spinach | ||
| 160 g/5 3/4 oz jar black bean sauce | ||
Directions
1. Using a sharp knife, trim the leeks and shred them.
2. Place the mussels in a large bowl, sprinkle with the cumin seeds and toss well to coat all over.
3. Heat the vegetable oil in a large preheated wok.
4. Add the leeks, garlic and red (bell) pepper to the wok and stir-fry for 5 minutes, or until the vegetables are tender.
5. Add the bamboo shoots, baby spinach leaves and cooked green-lipped mussels to the wok and stir-fry for about 2 minutes.
6. Pour the black bean sauce over the ingredients in the wok, toss well to coat all over and leave to simmer for a few seconds, stirring occasionally.
7. Transfer the stir-fry to warm serving bowls and serve immediately.
2. Place the mussels in a large bowl, sprinkle with the cumin seeds and toss well to coat all over.
3. Heat the vegetable oil in a large preheated wok.
4. Add the leeks, garlic and red (bell) pepper to the wok and stir-fry for 5 minutes, or until the vegetables are tender.
5. Add the bamboo shoots, baby spinach leaves and cooked green-lipped mussels to the wok and stir-fry for about 2 minutes.
6. Pour the black bean sauce over the ingredients in the wok, toss well to coat all over and leave to simmer for a few seconds, stirring occasionally.
7. Transfer the stir-fry to warm serving bowls and serve immediately.
Chef
