stir-fried vegetables

Stir-fried vegetables in black bean sauce is a quick and easy dish that you can prepare in minutes. The black bean sauce and kecap manis compliment the different tastes of the vegetables. Make sure not to overcook them because we want them to remain crunchy. If you have the time, you can cook the vegetables in batches.

Serves 4

Ingredients:

1 tablespoon peanut oil

150g snap peas, trimmed

400g gai lan, coarsely chopped

200g green beans, trimmed and cut into 2 inch pieces

1 small head broccoli, cut into florets

4 cloves garlic, sliced thinly

1 fresh red chili, chopped finely

2 medium zucchinis, sliced thickly

2 tablespoons black bean sauce

1 tablespoon kecap manis or fish sauce

1 teaspoon sesame oil

1/2 cup unsalted roasted cashews, chopped coarsely

Heat the peanut oil in a wok or large frying pan. Add the snap peas, gai lan stems, green beans,

broccoli, garlic, chili and zucchini. Stir-fry them for 6-8 minutes or until they are tender. Stir in the black bean sauce, sesame oil, kecap manis, nuts and gail lan leaves. Cook it for another 2-3 minutes or until the leaves wilt. Transfer it to a serving plate and serve immediately.

Photo Courtesy Of: S.³

I have been attempting to eat healthy these days, thus vegetables are always the top choice when it comes to choosing what to eat. I often stir-fry or butter them and after a while it gets old. This recipe is an interesting addition. It is easy to prepare and it has a lot of flavor too.

Serves 6

Ingredients:

2 cloves garlic

500g asparagus

2 cucumbers

2 tablespoons peanut oil

100g snow peas

250g broccoli florets

1 medium sized green capsicum, seeded and sliced into strips

2 tablespoons soy sauce

2 tablespoons white vinegar

1 tablespoon brown sugar

1 small red chili, chopped

Slice the garlic and chili into thin strips. After, wash the asparagus and quarter them. Next, peel the cucumbers, remove the seeds and then slice them into 1/2 thick pieces.

Heat the oil in a skillet over medium heat. Fry the garlic and chili for 2 minutes until light brown. Transfer to a plate and set aside.

In the same wok, stir-fry the broccoli, capsicum and for 5-8 minutes until they are tender. Add the cucumber slices. Cook it for another 2-3 minutes.

Combine the vinegar, soy sauce and sugar in a small bowl. Mix well until the sugar is dissolved. Pour mixture into the pan with stir-fried vegetables. Cook it for another 2 minutes. Serve in individual bowls topped with the fried garlic and chili.

Photo Courtesy Of: norwichnuts

Stir-fried Vegetables in Black Bean Sauce

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