Search
by Ingredient

Stir Fry with Black Bean Sauce

StarStarStarStarHalf star

Submitted by kparkin

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

Ingredients

2 3E+1
TABLESPOONS ML BLACK BEANS, FERMENTED *
1 15
TABLESPOON ML GARLIC
minced
1 15
TABLESPOON ML GINGER ROOT
grated
¼ 59
CUP ML SHERRY
or vegetable stock *
79
CUP ML ONIONS
thinly sliced
1 1
CLOVE CLOVE GARLIC
minced
½ 118
CUP ML BOK CHOY
sliced *
½ 118
CUP ML SWEET RED BELL PEPPERS
julienned
1 237
CUP ML NAPA (CHINESE) CABBAGE
sliced
1 5
TEASPOON ML HONEY
1 5
TEASPOON ML SOY SAUCE, TAMARI
1 5
TEASPOON ML CORNSTARCH
dissolved in
2 1E+1
TEASPOONS ML WATER
1 237
CUP ML BROWN RICE
cooked

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

Comments


 

 

Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 390 7% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
More health news

Email this recipe