Flavored with black beans, chili and garlic, this Chinese-flavored vegetable and mushroom torta has wood ear mushrooms, chayote, carrot and shallots.
Print

Chinese-flavored Vegetable and Mushroom Torta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Author Connie Veneracion

Ingredients

  • 1 chayote
  • 1 carrot
  • 1 bell pepper
  • 2 shallots
  • 2 cloves garlic
  • 1 half-inch knob ginger
  • 3 wood ear mushrooms (soaked, if using dried)
  • 2 tablespoons sesame seed oil divided
  • salt
  • pepper
  • 1 tablespoon black bean chili sauce (I used Lee Kum Kee)
  • 1 tablespoon chili garlic sauce (I used Lee Kum Kee)
  • 4 large eggs
  • 3 tablespoons finely sliced scallions
  • toasted sesame seeds to garnish

Instructions

  • Peel, core and julienne the chayote and carrot. 
  • Deseed and julienne the bell pepper.
  • Peel the shallots and thinly slice.
  • Smash the garlic cloves, discard the skins and finely chop.
  • Peel the ginger and finely chop.
  • Trim the wood ear mushrooms then thinly slice.
  • Heat one tablespoon of sesame seed oil in a frying pan. Over medium-low heat, cook the sliced shallots and ginger until the shallot slices are soft and lightly browned.
  • Add the garlic to the shallots and ginger. Sprinkle in a little salt and pepper. Cook, stirring, for half a minute.
  • Turn up the heat to medium and throw in the chayote, carrot, bell pepper and wood ear mushrooms. Cook, stirring often, until the vegetables are done.
  • Stir in the black beans garlic sauce and chili garlic sauce. Cook, stirring, for another 30 seconds.
  • In a bowl, beat the eggs with two tablespoons of sliced scallions.
  • Add the cooked vegetables the mushrooms and stir gently.
  • Heat the remaining tablespoon of sesame seed oil into a clean frying pan. Pour in the egg mixture. Cook over low heat, covered tightly, until the eggs are set and the underside is nicely browned and lightly crisp.
  • Loosen the bottom and sides of the torta from the pan and invert on a plate. Garnish with the remaining sliced scallions, toasted sesame seeds and Sriracha ketchup.