Stir Fry Vegetables with Black Bean Sauce is a copycat of my favorite Chinese takeout. Fresh, everyday vegetables are sauteed over high heat, then simmered in Chinese black bean sauce. This stir fry veggie recipe includes meal prep instructions to enjoy it for lunch or dinner on busy days.
Stir Fry Vegetables
Are you a confident home cook of Chinese food? If so, stay awesome!
If not, grab this EASY stir fry vegetable recipe + meal prep instructions, and discover the hidden Chinese cook in you!
This recipe is loaded with fresh, everyday vegetables found in most grocery stores.
It’s made in a simple, black bean Chinese pan sauce that’s made with Asian pantry ingredients with low sodium options…for the win!
Do you need a wok to make stir fry vegetables?
No, you can use any skillet to make a veggie stir fry. It doesn’t even have to be nonstick!
Just make sure it’s big enough to fit ALL the veggies.
What vegetables go in a stir fry?
You can use any veggies, but for this recipe, I used:
- Chinese eggplant
- red bell pepper
- bok choy
Stir fry vegetables can also include:
- napa cabbage
- snow peas or snap peas
- leafy greens
- any others you can think of
The best part is, this produce can be acquired from any grocery store, making recipes like this perfect for quick, affordable, weeknight meals.
How to stir fry vegetables
Step 1. chop the vegetables into bite-sized pieces and finely chop the aromatics (garlic, ginger, and onions)
Step 2. stir together sauce ingredients in a separate bowl
Step 3. sauté the produce, starting with aromatics, then add other vegetables to the skillet or wok, sauteeing until heated through and slightly tender.
Step 4. add sauce to the veggies and heat until it thickens and is warmed through
* see full recipe below (includes meal prep instructions)
Chinese black bean sauce
I’ve made stir fry vegetables with pan sauces forever, and a few years ago, I discovered my undying love for black bean sauce at a local Chinese restaurant. Omg yummmm!
Black bean sauce is an everyday Chinese condiment made with fermented black soybeans, not to be mistaken for beloved black turtle beans most commonly found in Mexican food.
The sauce imparts a scrumptious, savory, sweet, and spicy flavor that fulfills ALL of my cravings when tossed with stir fry vegetables.
You can make it from scratch, but I cheat by embellishing a [packaged sauce] with a few Asian pantry ingredients.
One of these days, my ambition will lead me to make Omnivore’s Cookbook gorgeous recipe from scratch, and I can’t wait to try it out!
Until then, I’m using my shortcut sauce (see full recipe below).
Stir Fry Vegetables with Black Bean Sauce Ingredients:
For the stir fry veggies:
- avocado oil
- Chinese eggplant
- green onions
- fresh ginger
- fresh garlic
- red bell pepper
- bok choy
For the Black Bean Sauce:
Kitchen tools I use to make stir fry veggies (or any stir fry)
- chef knife and cutting board
- small mixing bowl and whisk (for sauce)
- nonstick skillet or wok (but you don’t need a wok for this)
- stirring utensil
- airtight storage containers
How to meal prep Stir Fry Vegetables in Black Bean Sauce
Step 1. Keep the stir fry sauce and stir fry vegetables separated when meal prepping this dish. This helps the vegetables maintain freshness while stored in meal prep containers.
Step 2. Divide cooked stir fry vegetables and rice into meal prep containers (about 1 cup vegetables and 1/2 cup of rice)
Step 3. Add 1/4 cup side Asian slaw or salad.
Step 4. Add fresh fruit or other garnish.
Step 5. Store meal prepped portions in refrigerator up to 4 days.
To serve, pour black bean sauce over vegetables and stir until well-coated. Then heat in a microwave in 1-minute increments until warmed through, stirring as needed.
How long do the meal prep servings last?
If stored in airtight containers, these should stay fresh up to 3 days after being cooked.
I do not recommend freezing the meal prep portions.
What do you include with meal prep portions of stir fry?
I include a side of rice, a sesame slaw, and orange segments for this meal prep recipe.
Also, consider making extra stir fry sauce to add to each meal prep portion through the week. Because, who doesn’t love more sauce?!
Check out these other meal prep recipes
Stir Fry Vegetables with Black Bean Sauce
Black Bean Sauce: (makes 1/4 cup)
- 2 Tbsp Avocado Oil divided in half
- 1 large Chinese Eggplant chopped
- 3 Green Onions sliced; separate green/white part
- 1 tsp Fresh Ginger grated
- 2 cloves Garlic minced
- 2 small Zucchini chopped
- 1/2 large Red Bell Pepper thinly sliced
- 1 large Carrot thinly sliced
- 2 bulbs Bok Choy separated into pieces
For the black bean sauce: (makes 1/4 cup)
- In a small bowl, whisk together packaged BLACK BEAN SAUCE, RICE COOKING WINE, WATER, BROWN SUGAR, and CHILI GARLIC SAUCE; set aside.
For the stir fry vegetables:
- Place EGGPLANT in mixing bowl with 1 TBSP AVOCADO OIL; use your hands to rub oil over entire surface of eggplant pieces.
- Preheat a large skillet or wok over med-high heat.
- Add EGGPLANT to skillet; sauté until tender with lightly browned surfaces, turning as needed (3-5 minutes).
- Remove eggplant from skillet and set aside.
- Heat 1 tbsp AVOCADO OIL in the same skillet, add GREEN ONIONS (white part only), GINGER, and GARLIC; sauté until tender, stirring as needed (about 2 minutes).
- Add ZUCCHINI, BELL PEPPER, and CARROTS; sauté until tender, stirring as needed (about 3 minutes).
- Add BOK CHOY; cook until slightly tender, stirring as needed (2-3 minutes).
- Add EGGPLANT back to vegetables; stir in BLACK BEAN SAUCE, and continue heating until warmed through, gently tossing as needed.
- Serve warm over rice, Asian noodles, or zoodles; garnish with sliced GREEN ONION tops.
Meal Prep Instructions:
- A) Once cooked, divide stir fry vegetables into four meal prep containersB) add 1/2 cup cooked rice to each meal prep containerC) add 1/4 cup side salad/slaw and fresh fruitD) store meal prepped portions in refrigerator up to 4 days; heat in a microwave to serve.