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Stir-Fried Veggies with Black Bean Sauce

This is a great, simple, everyday dish that I love to serve on those days when I don't have a lot of time to cook, but I don't want dinner to look like I had no time to cook.

Ingredients
black bean sauce:

2 tablespoons extra virgin olive oil
4 tablespoons cooked/canned black turtle beans, mashed with a fork
1 cloves fresh garlic, minced
Generous pinch crushed red pepper flakes
1/2 cup unsweetened almond or soymilk
1 tablespoon organic soy sauce
2 tablespoons Suzanne's Specialties brown rice syrup
2 teaspoons arrowroot

stir-fry:

extra virgin olive oil
1/2 red onion, thin half moon slices
2 cloves fresh garlic, thinly sliced
Sea salt
1 carrot, thin matchstick pieces
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
2 small zucchini, thin matchstick pieces
2 yellow summer squash, thin matchstick pieced
6 fresh shiitake mushrooms, stems removed, thinly sliced
1 small bunch dark leafy greens, kale, collards, bok choy or a mix, shredded
3 fresh scallions, thinly sliced on the diagonal
3 sprigs fresh basil, leaves shredded

Directions 
Make the sauce. Heat a wok or heavy skillet over medium-high heat. Add oil, beans and garlic, red pepper flakes and stir fry for 2 minutes. Reduce heat to low and add milk, soy sauce and rice syrup. Cook, stirring, until the mixture heats through. Stir in arrowroot and continue stirring until the mixture thickens. Set aside.

Heat a wok over medium heat. Add oil, onion and garlic and stir fry for 1 minute with a pinch of salt. Stir in carrot and pepper, a pinch of salt and stir fry for 1 minute. Stir in zucchini and yellow squash, a pinch of salt and stir fry for 1 minute. Stir in shiitake mushrooms, a pinch of salt and stir fry for 1 minute. Finally, stir in greens, sprinkle with water (use your fingertips) and stir fry until greens are bright green and just wilted. Stir in black bean sauce, scallions and basil and stir fry until the sauce is blended through the vegetables. Transfer to a serving platter and serve immediately with a side of cooked brown rice or quinoa.

Makes 4-5 servings. 


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