Black bean vegetable stir-fry
Black bean vegetable stir-fry – a mix of button mushrooms, broccoli, red and yellow bell pepper, ginger tossed with Black bean sauce, and topped with sesame seeds.
Ingredients
- 200 g Mushrooms quartered
- 300 g Bell pepper Mix of yellow and red, cubed
- 150 g Broccoli cut into florets
- 1½ tbsp Ginger chopped
- 1½ tbsp Sesame oil
- 3 tbsp Black bean sauce
- 1 tsp Light soy sauce
- 1 tsp Rice wine vinegar
- 1 tbsp Honey
- 1 tsp Cornflour
- 2 tbsp Sesame seeds
Instructions
- Microwave mushroom and broccoli on high for 90 seconds separately. Drain any water and set aside.
- Heat sesame oil in a pan. Add chopped ginger and cook for 30 seconds. Add the chopped bell pepper and cook on medium high for 1 minute. Then add the mushrooms and broccoli. Mix well and continue to cook.
- In a bowl, mix the black bean sauce, soy sauce and rice wine vinegar with 1 cup water.Add this mixture to the pan and continue to stir. Add some more water so that your vegetables are nicely mixed with this sauce. Cook on open for 10 minutes.
- In another bowl, dilute the cornflour with some water and add to the pan. Mix and bring to a boil – your sauce should start thickening up. Cook for 2 minutes and turn off the heat.
- Garnish with sesame seeds and serve with steamed rice.