Broccoli, Mushroom & Red Peppers in Black Bean Garlic Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a quick, healthy and very flavorful dish that you start by stir frying then end by steaming. The slurry is optional. It gives the sauce a nice thickness. I used Lee Kum Kee black bean garlic sauce and added 3 cloves of garlic so this is for garlic lovers. The vegetables are full of flavor and crisp! You can steam longer if you enjoy softer vegetables. Ingredients:
2 teaspoons cornstarch |
2 teaspoons water |
3/4 cup water |
1 teaspoon sugar |
2 tablespoons black bean garlic sauce |
1 teaspoon grated ginger |
peanut oil |
1 head broccoli (about 6 cups cut into florets, stems skin removed and sliced) |
1 red pepper, sliced |
1 small red onion, slice |
6 ounces mixed mushrooms, sliced (like button and shiitake) |
3 garlic cloves, minced |
Directions:
1. Mix slurry and set aside.
2. Mix sauce ingredients and set aside.
3. Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes.
4. Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes.
5. Move veggies to the side pour in slurry and stir all till thickened.
6. Serve over rice, noodles or low carb it as is.
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