Stir-Fried Vegetables in Black Bean sauce


Great colourful vegetable with a slight influence of Chinese. Healthy dish  This recipe serves 4


  • 1 tbsp vegetable oil Vegetable oil, canola
  • 2 carrots, peeled and cut into strips Carrots, raw
  • 1 cup cauliflower florets Cauliflower, raw
  • 1 clove garlic, peeled and minced Garlic, raw
  • 1 tsp fresh ginger, peeled and minced Ginger root, raw
  • 1 lb zucchini,halved lengthwise and cut into strips Squash, summer, zucchini, includes skin, raw
  • 1 red bell pepper, seeded, deribbed and cut into strips
  • 2 tsp black bean sauce
  • 2 tsp low-sodium soy sauce Soy sauce made from soy and wheat (shoyu), low sodium
  • 1 tbsp dry sherry Alcoholic beverage, sherry
  • 2 tsp cornstarch, dissolved in 2 -tbsp water or chicken brotth


Step 1

In a large, deep nonstick frying pan or wok over medium high heat, warm the oil , swirling around in the pan. When it is hot, add carrots, cauliflower, garlic and ginger and cook tossing occassionally intil coated with oil and lightly glazed a little more than 2 minutes. Add the zucchini, bell pepper and bean sauce. Continue to cook, stirring constantly, until all vegetables are begining to soften, 3-4 minutes. Add soy sauce, sherry and cornstarch mixture, stir to mix well and cook, stirring until slightly thickened, 1 minute longer.


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