Stir Fry Vegetables in Black Bean Sauce
Elevate your weeknight dinners with this vibrant and flavorful Stir Fry Vegetables in Black Bean Sauce! Bursting with colorful veggies like broccoli, bell peppers, snow peas, and mushrooms, this quick and healthy recipe combines the bold, savory richness of black bean sauce with the aromatic kick of garlic and ginger. Perfectly balanced with a light, glossy sauce thickened to perfection, this dish is a feast for both the eyes and the palate. Serve it over fluffy white or nutty brown rice for a wholesome meal that's ready in just 25 minutes. Whether you're a fan of Asian-inspired cuisine or simply looking for a quick, vegetarian stir-fry, this recipe delivers on taste, nutrition, and ease.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, sliced thinly on a bias
- 1 medium Red bell pepper, sliced into thin strips
- 1 medium Yellow bell pepper, sliced into thin strips
- 1 cup Snow peas, trimmed
- 1 cup Mushrooms, sliced (button or shiitake)
- 2 tablespoons Vegetable oil or sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 3 tablespoons Black bean sauce
- 2 tablespoons Soy sauce
- 1 teaspoon Cornstarch
- 1 cup Water
- 2 tablespoons Scallions, chopped (for garnish)
- 4 cups Cooked white or brown rice
Instructions
Prepare all vegetables by washing, trimming, and slicing them as directed in the ingredient list.
In a small bowl, combine the black bean sauce, soy sauce, cornstarch, and water. Whisk until the cornstarch dissolves completely and set the sauce aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil or sesame oil and swirl to coat the pan.
Add the minced garlic and grated ginger to the hot oil. Stir for about 30 seconds until fragrant, being careful not to burn them.
Toss in the broccoli florets, carrots, and mushrooms. Stir-fry for 2-3 minutes or until they begin to soften.
Add the red and yellow bell peppers along with the snow peas. Stir-fry for an additional 2 minutes, ensuring the vegetables remain crisp and vibrant.
Lower the heat slightly and pour in the prepared black bean sauce mixture. Stir well to coat all the vegetables evenly.
Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the vegetables.
Taste the stir fry and adjust seasoning if necessary by adding a small dash of soy sauce as desired.
Transfer the stir fry to a serving dish and garnish with chopped scallions.
Serve hot over cooked white or brown rice for a complete meal.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4212 mg | 183% | |
| Total Carbohydrate | 308.1 g | 112% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 39.5 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 403 mg | 31% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2607 mg | 55% | |
*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.
