Stir Fry Vegetables with Black Bean Sauce is a take on my favorite vegetarian Chinese restaurant entree. Everyday veggies are lightly sautéed, briefly simmered in a savory brown sauce, and served over rice or noodles. A few simple steps make this an easy and healthy, weeknight entree that’s bursting with flavor, and doubles as meal prep for lunch or dinner.
Stir Fry Vegetables with Black Bean Sauce
Are you a confident home cook of Chinese food? If so, keep up the awesome!
If not, grab this EASY stir fry recipe and discover your untapped, inner ninja.
This recipe is loaded with fresh, everyday vegetables found in conventional and specialty grocery stores.
On the subject of fresh vegetables, I have a confession to make.
I’m a produce hoarder who, all too often, sends beautiful, fresh veggies down the path of destruction.
They go from store, to fridge, and straight to the trash without ever being consumed.
Oh, you feelin’ this too?
My solution…stir fry vegetables, yo! They consist of two things:
~ lots of everyday produce
~ a simple pan sauce made with Asian pantry ingredients (you can even go low sodium!)
Guess what else?
You don’t even need a wok to make stir fry vegetables. You can use any skillet you like…just make sure it’s big enough to fit ALL those veggies.
Now that we have that established…
What vegetables go in a stir fry?
You can use any veggies, but for this recipe, I recommend Chinese eggplant, zucchini, bell pepper, carrots, and bok choy.
Any good stir fry will also include green onion, ginger, and garlic, which build that lovely, delicious Asian flavor profile and aroma we all love.
Stir fry vegetables can also include mushrooms, cabbage, napa cabbage, snow peas, snap peas, broccoli, cauliflower, and leafy greens. Sky’s the limit!
The best part is, this produce can be acquired from any conventional or specialty grocery store, making recipes like this perfect for quick, affordable, weeknight meals.
Here’s how I make my veggie stir fry recipe:
1) start cooking rice, or rice noodles
2) chop veggies and aromatics
3) stir together sauce ingredients
4) sauté veggies and aromatics
5) add sauce and heat through
6) serve over rice or noodles
Let’s talk about black bean sauce
I’ve been making stir fry vegetables with various sauces forever, but 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 recipe below).
Ingredients I use to make Stir Fry Vegetables with Black Bean Sauce:
For the veggies:
- avocado oil
- Chinese eggplant
- green onions
- red bell pepper
- bok choy
For the sauce:
That’s it! A little planning and prep yields flavor-packed, stir fry veggies that are perfect any night of the week.
You can also meal prep the stir fry into packed lunches, and be the envy of your workplace peers.
Kitchen tools I use to make a veggie stir fry:
- Chef knife and cutting board
- Small mixing bowl and whisk (for sauce)
- Nonstick skillet or wok
- Stirring utensil
Check out my other healthy Asian recipes (that happen to also be naturally vegan):
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