Hoisin Black Bean Stir Fry

Clock Icon 20 minutes |
Servings: 4 |
Prep: 10 minutes |
Cook: 10 minutes

Hoisin Black Bean Stir Fry

Clock Icon 20 minutes
Servings: 4
Prep: 10 minutes
Cook: 10 minutes

Hoisin Black Bean Stir Fry

Clock Icon 20 minutes
Servings: 4
Prep: 10 minutes
Cook: 10 minutes

Ingredients

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • 3 cloves garlic, minced
  • 1 Tbsp (15 mL) ginger, minced
  • ½ cup (125 mL) hoisin sauce
  • 2 tsp (10 mL) rice wine vinegar
  • 2 tsp (10 mL) sesame oil
  • ¼ cup (60 mL) soy sauce
  • ¼ cup (60 mL) water or stock
  • ¼ tsp (1 mL) chil flakes, optional
  • 1 19oz-can (560 mL) black beans, drained and rinsed
  • 3-4 cups (750 mL – 1 L) fresh veggies ( broccoli, celery, carrots, cauliflower, bell peppers, onion, zucchini), chopped into bite-size pieces
  • 1 tsp (5 mL) corn starch
  • 1 tsp (5 mL) water

Method

  1. Combine hoisin sauce, vinegar, sesame oil, soy, water and chili flakes in large bowl or measuring cup. Set aside.
  2. Heat canola oil in large non-stick skillet over medium-high heat. Add veggies to pan and sauté for about 5-8 minutes. The onion and zucchini (if using) should be turning soft but not coloured, and the broccoli should turn bright green. Add 1-2 Tbsp (15–30 mL) water and cover the pan to steam for about 2 minutes.
  3. Move veggies to one side of the pan and add 1 tsp (5 mL) canola oil to the open part of the pan. Add ginger and garlic and sauté for 1 minute until fragrant. Stir to combine with the veggies.
  4. Add drained beans and sauce and stir to coat and combine. Mix water and corn starch together to make a paste and add to the sauce. Bring the sauce to a boil and thicken. Serve over rice.