Wednesday, 10 February 2016

Chicken and mushroom black bean stir fry

I have another simple spiralizer recipe to share with you today. I apologise for the lack of posts as I've been really busy lately but I do have lots to share with you. Chinese New Year was on Feb 8th this year and this Chinese inspired dish is perfect if you want to impress family and/or friends at the weekend. It's a simple recipe which came about because I had lots of leftovers to use up. I found a jar of black bean sauce in my fridge which was the inspiration for the whole recipe. It's really tasty and filling and tastes better than take away noodles. We cooked a large pan and had plenty of leftovers for lunch the next day.

I'm sending this to a few blog challenges this month.

Spiralizer Saturday hosted by Caroline from Caroline Makes

Cook Once Eat Twice hosted by Corina from Searching for Spice

Extra Veg hosted by Michelle from Utterly Scrummy and Helen from Fuss Free Flavours. There's plenty of extra veg here with the carrots and courgettes!

#FoodYearLinkUp hosted by Charlotte from Charlotte's Lively Kitchen. It's a full food bloggers calendar for February and this is obviously for Chinese New year.

No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary. I used up some chicken breasts that were in the freezer and the end of an opened pack of frozen king prawns. I also had an open jar of black bean sauce in the fridge that needed using up.

 black bean sauce, carrot, courgette, chestnut mushroom, chicken breast and king prawns 

 Spiralizing the carrot - make sure you choose a large carrot at least 4 cm in diameter otherwise it's really difficult to spiralize 

 courgette and carrot 'noodles' - my tip for making perfect spiralizer noodles is to ensure the veg is centred before spiralizing otherwise you get little chips instead of lovely long strands 
 adding carrot to the mix 

 adding the courgette


Makes 4 generous servings 

2 large courgettes
3 large carrots
Sesame oil
2 chicken breasts, sliced 
handful chestnut mushrooms, sliced
large handful of frozen king prawns or use fresh if you have them 
2 - 3 tablespoons black bean sauce, adjust to taste 

Prepare the vegetables by spiralizing the carrot and courgettes.
In a large frying pan, heat 1 tablespoon of sesame oil.
Add the chicken breasts and fry until just cooked.
Add in the prawns and mushrooms.
Stir in the black bean sauce.
Add the spiralized vegetables and cook briefly.
There may be quite a lot of liquid so either drain out a little or you can add a little cornstarch to thicken the sauce.


  1. IT sounds gorgeous and black bean is one of my favourite Chinese sauces. Seeing the size of that carrot also explains why I'vve never been able to successfully spiralize them until now! It's gigantic! Thank you so much for joining in with #CookOnceEatTwice as well.

  2. I recently go a new spiraliser like yours and have a very nasty cut from it! But I still love it and everyone loves it when I make vegetti x #FoodYearLinkUp

  3. I've finally jumped on the spirilizer bandwagon (although just with a little handheld one) so I'm going to be keeping a close eye on your blog to get some new ideas for things to cook for my family.

    Thanks for joining #FoodYearLinkup and all the best with the new blog x

  4. Great idea Ros - looks gorgeous. I have to confess, I am yet to get into spiralizing but I do love the idea. Pinning this for future reference :-)

  5. I think spiralized veg works really well in a stir fry, I've done that lately too! Thanks for sharing with Spiralizer Saturday

  6. I need one of these spiralizers in my life! Gorgeous recipe! Thank you for sharing with the No Waste Food Challenge, and good luck with the new blog! :)