Hoisin Black Bean Stir Fry – Great Tastes of Manitoba

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

Combine hoisin sauce, vinegar, sesame oil, soy, water and chili flakes in large bowl or measuring cup. Set aside.
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.
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.
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.