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Stir Fried Vegetables in Blackbean 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!
Stir Fried Vegetables in Blackbean Ginger Sauce

2 cloves minced garlic
3 tbsp peanut oil

In a wok over high heat, lightly saute the garlic in the oil before addding

1 1/2 cups sliced fennel
2 carrots thinly sliced

Cook for 2-3 minutes before adding:

1 cup white asparagus, cut in 1 inch lengths

Cook for an additional minute before adding:

1 cup snow peas
1 large red pepper diced
1 cup water chestnuts

Toss together well, then add, all at once:

1/2 cup blackbean sauce
3 tbsp light soya sauce
1 tbsp brown sugar
2 tbsp fresh greated ginger root
2 tsp sesame oil
1/2 teaspoon fresh ground black pepper

Toss well then thicken the sauce with a slurry of

1tsp cornstarch dissolved in a little water

Toss well and serve with a garnish of sesame seeds.

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