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Stir Fry with Black Bean Sauce

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Recipe

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

 

Yield

2 servings

Prep

10 min

Cook

8 min

Ready

20 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons black beans, fermented
*
1 tablespoon garlic
minced
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1 tablespoon ginger root
grated
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¼ cup sherry
or vegetable stock
* Camera
cup onions
thinly sliced
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1 clove garlic
minced
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½ cup bok choy
sliced
* Camera
½ cup sweet red bell peppers
julienned
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1 cup napa (Chinese) cabbage
sliced
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1 teaspoon honey
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1 teaspoon soy sauce, tamari
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1 teaspoon cornstarch
dissolved in
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2 teaspoons water
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1 cup brown rice
cooked
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Ingredients

Amount Measure Ingredient Features
3E+1 ml black beans, fermented
*
15 ml garlic
minced
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15 ml ginger root
grated
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59 ml sherry
or vegetable stock
* Camera
79 ml onions
thinly sliced
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1 clove garlic
minced
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118 ml bok choy
sliced
* Camera
118 ml sweet red bell peppers
julienned
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237 ml napa (Chinese) cabbage
sliced
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5 ml honey
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5 ml soy sauce, tamari
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5 ml cornstarch
dissolved in
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1E+1 ml water
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237 ml brown rice
cooked
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Directions

SAUCE: Mash together the beans, garlic and ginger root in a mortar and pestle.

Set aside.

STIR FRY: In a wok, heat sherry/stock to simmering.

Add onion and stir for 3 minutes.

Add garlic, bok choy, pepper and cabbage. Cover and steam for 5 minutes.

Add honey, tamari and dissolved cornstarch. Cook and stir until sauce thickens slightly.

Remove from heat and stir in 1 tablespoon black bean sauce.

Serve over rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 3907% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 184mg 8%
Total Carbohydrate 28g 28%
Dietary Fiber 5g 18%
Sugars g
Protein 18g
Vitamin A 26% Vitamin C 87%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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