Broccoli Mushroom Red Peppers in Black Bean Garlic Sauce
Elevate your weeknight dinner game with this vibrant and flavor-packed Broccoli Mushroom Red Peppers in Black Bean Garlic Sauce! Bursting with fresh, crisp-tender broccoli florets, earthy button mushrooms, and sweet red bell peppers, this stir-fry is brought to life by the bold umami of savory black bean garlic sauce and a touch of sesame oil for aromatic depth. Ready in just 25 minutes, this quick and healthy dish is perfect for busy weeknights, whether served as a hearty side or over steamy white rice for a satisfying vegetarian main. With simple ingredients, a one-pan cooking method, and optional oyster sauce for added richness, this recipe is a fuss-free way to infuse your menu with irresistible Asian-inspired flavors.
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 2 cups Button mushrooms
- 1 medium Red bell pepper
- 2 tablespoons Cooking oil (neutral, like vegetable or canola)
- 3 cloves Garlic cloves, minced
- 3 tablespoons Black bean garlic sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Oyster sauce (optional for extra umami)
- 1 teaspoon Cornstarch
- 1 cup Water
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions (optional, for garnish)
Instructions
Wash and prepare the vegetables. Cut the broccoli into bite-sized florets, slice the mushrooms, and julienne the red bell pepper.
In a small bowl, combine the black bean garlic sauce, soy sauce, oyster sauce (if using), cornstarch, and water. Stir until the cornstarch is dissolved and the sauce is smooth. Set aside.
Heat a large skillet or wok over medium-high heat. Add the cooking oil and swirl to coat the pan.
Add the minced garlic and stir-fry for 30 seconds or until fragrant.
Toss in the broccoli florets and cook for 2-3 minutes, stirring frequently.
Add the sliced mushrooms and red bell pepper to the pan. Stir-fry for another 3-4 minutes, until the vegetables are crisp-tender.
Pour the prepared black bean garlic sauce into the pan. Stir well to coat the vegetables evenly.
Reduce the heat to medium and let the sauce simmer for 2-3 minutes until it thickens.
Drizzle the sesame oil over the stir-fry and season with salt and black pepper to taste.
Remove from heat and transfer to a serving dish. Garnish with chopped green onions if desired.
Serve hot as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 14.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
