I stir fry all the time. It's quick, easy, packed with vegetables, tasty and reasonably child-friendly. This one was inspired by a tin of salted black beans that I bought at the Asian grocery store. I served it with rice and sweet and sour faux chicken, which I had previously frozen. If you wanted to add some protein to this dish, to make it a more complete meal, tofu, plain tempeh or mushroom sticks would all be good. Just fry the protein first and then add the onion etc as below.
Vegetables in Black Bean Sauce
Serves 4 -6 if it is the only dish, or more with other dishes
1 tablespoon rice bran or other neutral vegetable oil
1 small onion
1/2 small red capsicum
1 small bunch baby bok choy
1/4 cup dried slied shiitake mushrooms
glove garlic crushed
1 - 2 tablespoons undrained salted tinned black beans (include liquid scooped up with the beans) (use only 1 if you don't like salt. I used 2)
1/3 teaspoon ground dried ginger (could replace with 1 teaspoon fresh chopped which would also be good)
2 teaspoons sugar
hot water (approx 1/2 cup)
- In a bowl, pour the hot water over the dried mushrooms. Set aside for 10-15 minutes while you chop the other vegetables. Don't drain. you want the water.
- Slice all vegetables into preferred slice size. Take the stems from the baby bok choy and reserve the leaves.
- Heat wok or skillet until hot. Add oil
- Add onion, stir fry for one minute.
- Add garlic and stir fry for one minute.
- Add remaining ingredients, other than bock choy leaves, and stir fry for a few minutes, until vegetables are very slightly tender. Don't forget the mushrooms and their water.
- Once the stir fry is basically ready, add the bock choy leaves and heat for about 30 seconds or until the leaves wilt.
- Serve with noodles or rice.
You will find that you have lots of black beans left in the tin. I have put mine in the freezer for future use.