Stir Fry Vegetables In Black Bean Sauce Recipes

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STIR-FRY VEGETABLES IN BLACK BEAN SAUCE

So good, you could add meat or chicken if you like. Serve with steamed rice. I love the flavor of the black bean sauce!!

Provided by tamibic

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15



Stir-fry Vegetables in Black Bean Sauce image

Steps:

  • Heat oil in wok and add the vegtables.
  • Stir and cook 3 minutes.
  • Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.

Nutrition Facts : Calories 129.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 0.5, Sodium 173.8, Carbohydrate 14.2, Fiber 3.6, Sugar 4.1, Protein 2.8

2 tablespoons peanut oil
1/4 cup chopped green onion
1 1/2 tablespoons chopped fresh ginger
1 1/2 tablespoons garlic
1/2 lb sugar snap pea
1/2 cup sliced diagonally celery
1/2 cup sliced diagonally carrot
1/2 cup sliced diagonally mushroom
1/2 cup sliced diagonally red pepper
1/2 cup sliced diagonally green pepper
1/4 cup fermented black beans, smashed
1/4 cup mirin
1/4 cup chicken stock
1 tablespoon cornstarch, dissolved in water
2 teaspoons asian chili sauce

STIR FRIED CLAMS AND VEGETABLES IN BLACK BEAN SAUCE

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 appetizer portions

Number Of Ingredients 16



Stir Fried Clams and Vegetables in Black Bean Sauce image

Steps:

  • Heat a wok over high heat. Add the canola oil. Add the ginger and onions and saute until translucent, about 3 to 4 minutes. Add the garlic and the fermented black beans and cook for another 1 minute. Add the hoisin sauce, rice wine and chicken stock. Bring to a simmer and let cook for 5 minutes for flavors to combine. Combine the cornstarch and water to make a slurry. Whisk the slurry into the mixture and let simmer for 3 minutes. Add the clams and cover. Cook, covered, for 3 minutes, or until the clams begin to open. Remove the cover and add the bell peppers, snow peas and jalapenos. Toss the mixture together until all of the clams open. Remove from heat and garnish with scallions and cilantro. Discard any unopened clams.

2 tablespoons canola oil
2 tablespoons chopped ginger
1/2 cup julienne onions
2 tablespoons chopped garlic
1/2 cup fermented black beans, chopped
1 tablespoon Hoisin sauce
1/2 cup Chinese rice wine
1 1/2 cups chicken stock
2 teaspoons cornstarch
2 tablespoons water
4 dozen manila clams, cleaned
1 cup julienne red bell peppers
2 cups julienne snow peas
2 jalapenos, seeds and stem removed and julienned
4 scallions, sliced thin on the bias
2 tablespoons cilantro, for garnish

SEITAN & BLACK BEAN STIR-FRY

This handy vegan stir-fry makes a satisfying supper, with a sticky sweet and spicy sauce. Seitan, peanut butter and a mix of veggies is a winning combination

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 15



Seitan & black bean stir-fry image

Steps:

  • Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
  • Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan - you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
  • If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.

Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 3.08 milligram of sodium

400g can black beans , drained and rinsed
75g dark brown soft sugar
3 garlic cloves
2 tbsp soy sauce
1 tsp Chinese five-spice powder
2 tbsp rice vinegar
1 tbsp smooth peanut butter
1 red chilli , finely chopped
350g marinated seitan pieces
1 tbsp cornflour
2-3 tbsp vegetable oil
1 red pepper , sliced
300g pak choi , chopped
2 spring onions , sliced
cooked rice noodles or rice, to serve

STIR FRY VEGETABLES

The colors in this dish are beautiful! Created for RSC 18, making a fabulous combination of vegetables that could be changed according to what you have on hand.

Provided by breezermom

Categories     < 30 Mins

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 14



Stir Fry Vegetables image

Steps:

  • In a bowl, combine the molasses, broth, soy sauce, cornstarch, gingerroot, garlic, and red pepper flakes. Set aside.
  • Heat the oil in a wok or heavy skillet. Add the vegetables and stir fry for 2 minutes until crisp tender. (A skillet may take a bit longer).
  • Mix in the molasses mixture. Cook this until the sauce begins to thicken and the vegetables are coated.

1/4 cup molasses
1/4 cup chicken broth
2 tablespoons soy sauce
4 teaspoons cornstarch
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/8 teaspoon red pepper flakes
1 tablespoon canola oil
1 cup snow peas
1 cup purple cabbage, thinly sliced
1/4 cup onion, diced
2/3 cup carrot, shredded
1/4 cup water chestnut, sliced
1 cup zucchini or 1 cup yellow squash

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    #15-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #main-dish     #asian     #easy     #stir-fry     #3-steps-or-less     #technique

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