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 (50 mL) soy sauce
¼ cup (50 mL) water or stock
¼ tsp (1 mL) chili flakes, optional
1 19 oz (540 mL) can 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

In small bowl combine hoisin sauce, vinegar, sesame oil, soy, water and chili flakes. Set aside.
Heat canola oil in large non-stick skillet over medium-high heat. Add vegetables to pan. Sauté for about 5-8 minutes. The onion and zucchini (if using) should be turning soft but not coloured, and broccoli should turn bright green. Add 1-2 Tbsp (15–30 mL) water. Cover pan to steam for about 2 minutes.
Move vegetables 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. Stir to coat and combine.
Mix water and cornstarch together to make a paste. Add to sauce. Bring sauce to a boil. Cook until sauce is thickened and clear.
Serve over rice.