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Veggie Stir Fry in Black Bean Sauce

I found the black bean sauce in another grocery store! OMG! This comes together in minutes and tastes incredible. This is definitely an amazing variation of my Pantry Green Beans in Black Bean Sauce recipe.

Serves 4

2 tbsp black bean sauce (I used Lee Kum Kee)

1 tbsp sodium-reduced soy sauce

1 tbsp Rice wine vinegar

5 Dashes sesame oil

1 tsp brown sugar

1 inch ginger, grated

2 Cloves garlic, grated (or crushed)

227 g (1/2 lb) green beans cleaned, trimmed and cut into 1 inch pieces

½ Head of broccoli, florets only

1 tsp extra virgin olive oil

1 Small (white) onion, cut into wedges

Salt (optional)

Pepper (optional)

Whisk together the black bean sauce, soy sauce, vinegar, sesame oil, brown sugar, ginger and garlic; set aside.

Using the frying pan (or wok) you are going to make the stir fry in, bring some water to boil; season lightly with salt.

Cook the broccoli and green beans in the boiling water for 2 minutes and then dump them into a cold bath (either a bowl with ice water or the sink like I use!).

Wipe the pan dry and then return it to high heat and add the olive oil, when it’s hot (it will ripple) add the onion and saute for about 1-2 minutes, just until the onion start to soften and some of the pieces are darkened (don’t season any veggies though because the sauce is really salty).

Add in the green beans and broccoli and saute for another 1-2 minutes.

Stir in the soy mixture and let it come to a boil; turn the heat off the pan and ensure the veggies are well coated in the sauce.

Taste and adjust seasoning.

Serve immediately.

Notes:

  1. Again, for a little heat you can add some chili flakes to the pan when you the olive oil (1/4 tsp should be enough!).

black bean stir fry