Eat Yourself Healthy
By Jamie Oliver
30 mins
Not Too Tricky
serves 2
About the recipe
A hearty, delicious dish with deep warming gochujang flavour and fluffy dumpling vibes.
Ingredients
250g mixed mushrooms
4 spring onions
2 carrots (160g)
5cm piece of ginger
olive oil
150g self-raising flour
1 x 400g tin of black beans
1 x 225g tin of sliced
water chestnuts
160g beansprouts
2 tablespoons gochujang paste
150g silken tofu
extra virgin olive oil
Method
Put a large frying pan on a high heat. Trim and go in with the mushrooms,
tearing any larger ones, and leave to dry fry and get nutty while the pan heats up, removing to a plate once starting to catch.
Meanwhile, trim the spring onions, finely slice the green tops and put aside for later, then cut the whites into 2cm lengths. Wash the carrot and very finely slice into rounds. Peel and matchstick the ginger. When the mushrooms come out, go in with the white spring onions, carrot, ginger and 1 tablespoon of olive oil, and cook for 5 minutes, stirring regularly.
For the dumplings, mix 90ml of water into the flour with a small pinch of sea salt and bring it together into a ball of dough. Tear off 3cm chunks and roll into balls – you should get around 12 in total. Boil the kettle.
Pour the beans and water chestnuts, juice and all, into the pan, then put the mushrooms back in. Tip in the beansprouts, stir in the gochujang, cover with 500ml of boiling kettle water, then gently plop the dumplings into the stew, cover, and cook for 10 minutes, or until the dumplings are fluffy.
Season the stew to perfection, dice and add the tofu, and the green spring onion tops, and drizzle over a little extra virgin olive oil, if you like.
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