Stir Fried Vegetables in Black Bean Ginger Sauce. A delicious side dish to serve with Asian inspired meals, or serve it alone on rice or noodles for a delicious, healthy, vegetarian dinner.
Stir Fried Vegetables in Black Bean Ginger Sauce; we had this delicious side dish at dinner last night and it was a big hit with all. The kids scarfed their vegetables down and asked for the leftovers in their lunch for school today!
When a vegetable dish is this big a hit with the kids, you know you’ll be making it again and again.
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Stir Fried Vegetables in Black Bean Ginger Sauce - a delicious side dish to serve with Asian inspired meals, or serve it alone on rice or noodles for a delicious, healthy, vegetarian dinner.
- 1/2 cup black bean sauce
- 3 tbsp light soya sauce
- 1 tbsp brown sugar
- 2 tbsp fresh grated ginger root
- 2 tsp sesame oil
- 1/2 teaspoon fresh ground black pepper
- 2 cloves minced garlic
- 3 tbsp peanut oil
- 1 1/2 cups sliced fennel
- 2 carrots thinly sliced
- 1 cup white asparagus cut in 1 inch lengths, regular asparagus is fine to use too
- 1 cup snow peas
- 1 large red pepper diced
- 1 cup water chestnuts
- 1 tsp cornstarch dissolved in a few tablespoons of water.
Before beginning to cook the vegetables, mix together the ingredients for the sauce, so you can have it at the ready.
In a wok over high heat, lightly sauté the garlic in the oil before addling the sliced fennel and carrots.
Cook for 2-3 minutes before adding the white asparagus
Cook for an additional minute before adding the peas, peppers and water chestnuts.
Toss together well, then add, all at once.
Toss well, bring to a boil, then thicken the sauce with a slurry of 1tsp cornstarch dissolved in a little water.
Toss well, cook for another minute until thickened slightly and serve with a garnish of sesame seeds.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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