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.
Rice bowls are my favorite thing to make on Friday. The weekend is beginning and something yummy needs to mark the start – whether they are Tex-Mex bowls or the classic Asian bowls. Stir fry some veggies, add on some sauce, and voila! Be done in under 30 minutes for a weeknight dinner. It also makes for a great make-ahead lunch meal.
More rice bowls? Check these out
Pineapple Fried Rice
Sesame Stir fry rice bowl
Black pepper paneer and Rice bowl
What is black bean?
Traditionally known as Douchi, it is a type of fermented black soybeans. More commonly referred to as salted black beans or just black beans. You will find it mostly topped over Mapo tofu. Douchi is also often used to make black bean vegetable stir fry. But it is saltier than other Chinese condiments and you must practice restraint when using it. My secret ingredient to balance the salt and sesame umami – honey!
My preferred brand for Blackbean sauce is Lee Kum Kee – check them out on Amazon.
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Ingredients for black bean vegetable stir-fry – serves 4
- Mushrooms : 200g, quartered
- Bell pepper yellow and red : 300g, cubed
- Broccoli : 150g, chopped into florets
- Ginger – 1-1/2 tbsp, chopped
- Sesame oil – 1-1/2 tbsp
- Black bean sauce – 3 tbsp
- Light soy sauce – 1 tsp
- Rice wine vinegar – 1 tsp
- Honey – 1 tbsp
- Cornflour – 1 tsp
- Sesame seeds – to garnish
Method for black bean vegetable stir-fry
- 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.
Black bean vegetable stir-fry
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.
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